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Luce San Francisco: Culinary Clash Events Powered By Tock

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By Sophie Brochu

On any ordinary night, Luce serves exquisite tasting menus out of the InterContinental SF Hotel in downtown San Francisco. Recently the team hosted the Culinary Clash event series, in which students took over the kitchen to compete for scholarship funds for three consecutive weeks. Chef de cuisine Dennis Efthymiou gives some insight on Luce’s mission and future.

What is the mission behind Luce? 

The mission behind Luce is to create a unique, memorable, and intimate dining experience with a modern European feel, excellent flavor combination, beautiful presentation, great attention to detail, and impeccable service. 

 Where do you draw your inspiration from? 

The tasting menu is inspired by a combination of creativity, experience, seasonality, and sustainability. I have a tendency to throw in very random ideas, historical references, a multi-sensory approach, or artistic imagery. The menu items are always evolving. It’s a daily consideration of how we approach each course. The current menu is heavily influenced by history and memories.

Why is Tock important for your business?

Tock is a recognizable brand among the top restaurants. Being able to offer round-the-clock access to make reservations is great for guests from all over the world, while the pacing of reservations helps support our back-of-house. And, when we have questions, the reliability and quick service and support from Tock is great.   

Can you tell us a bit more about the recent Culinary Clash you hosted?

We raised thousands of dollars in scholarship funds for the the College of San Francisco culinary arts and hospitality department. The students were able to come in and takeover the restaurant under our guidance. For three consecutive Mondays, they prepared tasting menus for the public and competed for cash prizes. It was an amazing opportunity for the students that we were able to power via Tock.

What’s next for Luce? 

We hope to create an experience for our guests that is more akin to a European style of dining, with excellence at the forefront of everything we do. We also hope to regain the Michelin star—which Luce held for ten consecutive years until its closure due to the COVID-19 pandemic—and the Green Michelin star, as zero waste and sustainability are central to our philosophy and menus. Most importantly, we want to create a positive and welcoming environment for both guests and employees.

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