Chef de Cuisine
Born and raised in Huntington Beach, CA, Luce Chef de Cuisine Daniel Corey began perfecting his culinary talents at the California Culinary Academy in San Francisco and by working at numerous restaurants around the Bay Area. He first joined the InterContinental San Francisco’s modern American restaurant, Luce, under award-winning Chef Dominique Crenn before moving back to Southern California where he worked as sous chef at the Resort at Pelican Hill in Newport Beach. He returned to Luce in 2009 and has been Chef de Cuisine since 2011, when he earned his first Michelin-star, which he has maintained every year since.
Corey’s approach to Luce’s cuisine combines American fare with influences from around the world. He is able to seamlessly create multiple dining experiences, catering to both hotel guests and locals, overseeing breakfast, lunch and dinner service, which includes two dining options – an à la carte menu and a multiple course tasting menu. Additionally, he offers a casual menu at Bar 888, adjacent to Luce, and room service for the 550-room property. Over the years, he has meticulously focused on sourcing the right ingredients from local purveyors he respects, which is showcased on all of Corey’s menus throughout the hotel and restaurant.
When it comes to his colleagues, Corey values those he works with and has cultivated a strong management team from within, which can be seen in the consistency and evolution of the restaurant’s menu. “I love when my colleagues realize their potential,” says Corey. “I find it important to dedicate time to mentor my team and strive to create an atmosphere that allows room for growth and opportunity.”
Corey has cooked at the James Beard House in New York and leads an annual program at Luce called the Culinary Clash, a partnership with local culinary schools that invites students to compete for a chance to showcase their own menu for one night at Luce. A portion of the proceeds from each dinner benefits scholarship funds at partner culinary schools. “We launched the program six years ago with my alma mater, Le Cordon Bleu San Francisco, formerly the California Culinary Academy. Since then, we’ve partnered with other schools around the Bay Area and have seen the partnership extend to other InterContinental properties across North America,” say Corey. “It gives me an opportunity to mentor and offer guidance to these students as they are just stepping out into their professional career.” In addition, he supports CUESA (Center for Urban Education about Sustainable Agriculture), an organization dedicated to cultivating a sustainable food system, and participates in multiple charity events annually across the Bay Area.
When Corey is not in the kitchen, he enjoys traveling for culinary inspiration, 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 the 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.