Chef de Cuisine

Born and raised in Huntington Beach, CA, Luce's Chef de Cuisine Daniel Corey is very much influenced by the Golden State. Prior to joining the team at the InterContinental San Francisco's mondern American restaurant, Chef Daniel perfected his culinary talents at various restaurants on the West Coast, using his environment as his muse. "I'm always inspired by the season and the weather," he says. "I really like a dish feeling like it has sense of place in that moment it's being served."

His journey began when he moved to San Francisco in 2001 to attend the California Culinary Academy. Post-graduation, Chef Daniel launched his career as a line cook at Downtown Restaurant in Berkeley with Chef David Stevenson, and continued to hone his skills as lead cook at Wente Vineyards in Livermore. He then worked as chef de partie at Campton Place in San Francisco under Daniel Humm, the current chef at Eleven Madison Park in New York.

In 2007, Chef Daniel accepted the sous chef position at acclaimed NUA Restaurant and Wine Bar working under Anna Bautista, current chef de cuisine at the Michelin-starred Madera in Menlo Park. After working as chef de partie at Luce in 2008, he moved to work as sous chef at the Resort at Pelican Hill in Newport Beach before returning to Luce as executive sous chef in 2009. In June of 2011, he was appointed as Chef de Cuisine of Luce, and earned his first Michelin star in October, 2011.

In his current position at Luce, Chef Daniel continues to build on the restaurant's ingredient-driven, sustainable approach to cuisine, incorporating his experience in fine dining and, naturally, his love for California. "We combine modern American fare with influences from around the world - all with ingredients that are sourced locally," he explains. "The dishes, which include sustainably raised meats and seafood, as well as organic produce, are focused on key flavors and different textures."

When Chef Daniel is not in the kitchen, he enjoys spending time at the beach and surfing. He is also a collector of reggae music from all eras, with a particular focus on the late '60s through early '80s.




Wine Director + Beverage Manager


With more than15 years of experience in the restaurant industry, Keith has come to strongly appreciate the beverage side of every dining experience. His background in restaurant management has given him valuable training in both the casual and fine dining industry along with knowledge on how to manage multiple restaurant locations simultaneously. After management positions at restaurants in Northern and Southern California, it was an opportunity with Chef Rodney Worth’s The Pear Group that gave him the chance to cross into a larger beverage focused role in addition to fulfilling his position as General Manager for three of the group’s restaurants. “I started developing relationships with wine and liquor vendors when we were launching new beverage programs for each space and I knew that was where I needed to be,” says Keith. This experience with the Bay Area based The Pear Group set up him for success in his most recent position as Wine Director for the Michelin recommended Metro restaurant in Lafayette, California.

The opportunity to work in the beverage industry on an even larger scale led him to the InterContinental San Francisco where the world of food, beverage, and travel intersect. “Working at the InterContinental San Francisco gives me the opportunity to work in different outlets – an award-winning restaurant, specialized bar, room service, and banquets – while continuing to improve the systems in place” says Keith. “I have the opportunity to reach every guest in the hotel and lend my experience to elevating the beverage programs that already appeal to locals, travelers, and larger conferences.”

Keith is a Court of Master Sommeliers certified sommelier and Cicerone Certified beer server. When he is not immersed in the wine and beverage scene at the InterContinental San Francisco, Keith is studying for the Court of Master Sommeliers Advanced Sommelier exam.  




Food & Beverage Coordinator and Private Dining


Following the completion of a degree in computer business administration from Heald Business College in Concord, California, Erica began her career in hospitality working for Sony Metreon as a sales coordinator focusing on event production and party planning. Her remarkable attention to detail allowed her to excel during events for both small and large corporate functions.

Erica's interest in the hospitality industry continued to develop in May 2003, she began working at Hotel Palomar, a Kimpton Hotel, in San Francisco, CA as the sales and marketing coordinator. While at Hotel Palomar, Albericci received the honor of "Employee of the Month" in both May 2004 and March 2007. It was also at the Hotel Palomar, where Albericci first had the opportunity to work alongside current InterContinental San Francisco General Mananer, Peter Koehler.

In December 2007, Erica was hired as sales coordinator for the InterContinental San Francisco as part of the hotel's pre-opening team. With her wealth of knowledge and varied hotel experience, Erica was appointed as the Food & Beverage Coordinator and Private Dining for Luce in January of 2010. In this role, she focuses on promoting private dining sales, coordinating of monthly wine dinners, updating and distributing menus, as well as contributing to the development of marketing promotions for both Luce and Bar 888. Through her work with the Private Dining Association, Erica is able to stay on top of industry standards and trends. Her accolades at the InterContinental San Francisco include Employee of the Quarter in October 2010 and winner of the 2010 Oracle Drink Contest, for partnering with Bar 888's team to create a unique recipe and graphic branding for the promotion of the Dogzilla cocktail.

Erica is an active member of the International Association of Administrative Professionals, and served as the President of the Golden Gate Chapter in 2010 and 2011.