Chef Darren Lacy is a veteran of many fine Bay Area restaurants. Most recently The Carnelian Room, and including Campton Place, Delfina, and Lark Creek Inn. His cooking is rooted in California lending some of his talents to his southern roots. Both of his grandparents were born in New Orleans, Louisiana. So you might find a rustic Italian pasta next to an authentic shrimp "po-boy" sandwich. This gives Chef Lacy's food it's own identity.

Since taking the stoves at Luques, Chef Lacy can be found, most of the time on or near the line. "I gotta be where the action is", preferring a hands on approach to his creation he says. "I wish I could do it all, but any good chef knows you need a good crew."