The foundation of a wonderful celebration is the food. At last year’s culinary event, guests were taken on a epicurean journey led by Luis Lujan, executive chef of The Ritz-Carlton. Attendees chose from one of three delicious entree choices!
Luis Lujan was appointed executive chef of The Ritz-Carlton, San Francisco in July 2015. Joining the hotel from The Ritz-Carlton, Grand Cayman, Lujan is dedicated to leading the food & beverage efforts of this iconic property. Situated in a landmark building in the prestigious neighborhood of Nob Hill, The Ritz-Carlton, San Francisco features three dining outlets including the critically-acclaimed Parallel 37.
Throughout Lujan’s 17 year hospitality career, he has worked for well-known destinations such as The Savoy Hotel in London, working under Gordon Ramsay just as Cesar Ritz did. Lujan’s previous properties include The Ritz-Carlton New York, Central Park, and The Ritz-Carlton, Cancun, to which he took a brief break to serve as Chef de Parte at the renowned El Bulli in Spain. In 2010, Lujan was appointed to chef de cuisine at Eric Ripert’s AAA Five Diamond restaurant Blue, within The Ritz-Carlton, Grand Cayman. In this high profile role, Lujan raised Blue’s food quality scores to number one in the company in his first year. His success as a culinary leader led him to his most recent role as executive sous chef, where he oversaw seven food & beverage outlets, banquet operations, and a $39 million budget.
A graduate of The Culinary Institute of America in New York, Lujan has been honored with a host of awards including Best National Young Mexican Chef Award in 2007, Best Chef of South Mexico in 2008, and Marriott International’s ACE Rising Star Award in 2010. In his spare time, he enjoys playing golf, soccer, and exploring new culinary ventures in the Bay Area.
Note: Chefs Bio credited to The Ritz-Carlton