Daniel Corey at Luce

Bio

Daniel Corey is the chef for Luce. He 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.

Accolades

  • One Star
    Michelin Guide

My Restaurants

  • Luce
    888 Howard St
    San Francisco, CA

Where I Eat

Behind the Scenes

Chef Daniel Corey reviews  at post.venue.name
"Mushrooms and risotto are a Michelin-worthy match made in heaven. #Luce"
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Chef Daniel Corey reviews  at post.venue.name
"Thanks to yellow peaches, mixed chicories and toasted pine nuts, nothing tastes more like summer than our Di Stefano Burrata. #Luce"
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Chef Daniel Corey reviews  at post.venue.name
"Mondays call for comfort food. #Luce"
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Chef Daniel Corey reviews  at post.venue.name
"You deserve dessert. Specifically our Cheesecake Semifreddo with lemon & blueberries. #Luce"
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Chef Daniel Corey reviews  at post.venue.name
"Made with peas and fingerling potatoes, our Grilled King Salmon is a traditional dish with a twist. #Luce"
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Chef Daniel Corey reviews  at post.venue.name
"With each savory bite, our Short Rib Hash will become your new favorite brunch dish. 📷 @chasing_amy66 #Luce"
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From My Menu

Chef Melissa King reviews Olive oil polenta cake at Luce
$$$ | Modern | American | Takes Reservations
SOMA
"Perks of hanging out at Luce, the pastry chef force feeds me her new fall desserts. Olive oil polenta cake, lemon curd, pine nuts, fennel."
Chef Daniel Corey reviews Sorrel granita, crème fraîche at Luce
$$$ | Modern | American | Takes Reservations
SOMA
"Palette, meet palate—our Sorrel Granita with Crème Fraîche is an experiment in color. 📸: @deandecastro #LuceSF"
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Chef Daniel Corey reviews Grapefruit intermezzo palate cleanser at Luce
$$$ | Modern | American | Takes Reservations
SOMA
"The perfect palate cleanser, our Grapefruit Intermezzo will prepare you for whatever dish comes next. 📸: @pablitorichardson #LuceSF"
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Chef Daniel Corey reviews Flourless chocolate torte, hazelnut crème, mandarin clove sorbet at Luce
$$$ | Modern | American | Takes Reservations
SOMA
"Made with hazelnut crème and mandarin clove sorbet, our Flourless Chocolate Torte was one of our most popular desserts this winter. Visit this week to see what sweets we have in store for spring. 📸: @pastrypixels #LuceSF"
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Chef Daniel Corey reviews Amberjack, trout roe, avocado, forbidden rice at Luce
$$$ | Modern | American | Takes Reservations
SOMA
"When you're as close to the Pacific as we are, ordering fish is never a bad idea. Start your dinner with a refreshing bite of our Amberjack with trout roe, avocado and forbidden rice. (📸: @michelinguide) #LuceSF"
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Chef Daniel Corey reviews Milk chocolate custard, caramel, sea salt, caramelized cocoa nibs at Luce
$$$ | Modern | American | Takes Reservations
SOMA
"There's nothing vanilla about it—our Milk Chocolate Custard with caramel, sea salt and caramelized cocoa nibs by @pastrypixels is the furthest thing from boring. 📸: @pastrypixels #LuceSF"
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