The fine-dining restaurant Luce at InterContinental San Francisco recently appointed  Dennis Efthymiou as the new Chef de Cuisine in time for him to release his six-course tasting menu. Chef Dennis takes over the famed kitchen after cooking at The Fat Duck, a Michelin 3-Star venue in London.

© Eric Wolfinger

Born in Greece, chef Dennis brings a modern Mediterranean- and European-influenced tasting menu to Luce, with a focus on sourcing ingredients from small-production California purveyors.  The chef’s inspiration for Luce’s new tasting menu comes from his roots growing up in the Greek coastal town of Igoumenitsa and in the mountainous region of Ioannina. An abundance of fresh fish; ethical farming practices; and nutrient-rich, sustainable ingredients were staples of his upbringing.

The chef’s fascination with cooking led him to staging at restaurant Central, in Lima, Peru, which ranked No. 2 on the World’s 50 Best Restaurants list 2022. In addition to The Fat Duck, chef Dennis has cooked at Nopi, listed in Michelin Guide London, and was head chef of Wicked Jane, noted in the 2022 Michelin Guide to New York City.

© Eric Wolfinger

Luce means “light” in Italian, which pours through the tall windows into a beautiful dining room. In addition to the cuisine, Luce presents an idiosyncratic wine program carrying the prestige of several acclaimed awards.

Chef Dennis’ Tasting Menu at Luce opens with Kampachi crudo (white chocolate yuzu sauce, cucumber, daikon, hazelnut and chive oil) and ventures next to Farro Puls (pecorino cream, bacon veil, caramelized onion gel, pancetta crumble, brown butter and onion skin). Entrée dishes include options of octopus lasagna (tomato puree, mirepoix, spinach ricotta sauce and garum bechamel); and Osso Bucco (prime striploin, smoked risotto Milanese, saffron-pickled mustard seeds, chantrelles, bone marrow, crispy oxtail, Cipollini onion and oxtail jus).

© Eric Wolfinger

Desserts include grape and yogurt (yogurt Namelaka, grilled grapes, oregano sponge, grape sorbet, grape Tuilles) and textures of chocolate (Rainier cherries, chantilly cream and chocolate sauce). A decadent supplemental caviar course of smoked sturgeon pate, confit egg yolk, pistachio, chives, royal white sturgeon caviar and sunflower is available for an additional $75.

Luce welcomes dinner guests Wednesday–Saturday for seating between 5:30 to 9 p.m. The six-course tasting menu is $130 (vegetarian menu available upon request). The tasting menu wine pairing is $85.