Luce’s Culinary Clash Scholarship Competition Returns March 6


Photos courtesy of InterContinental Hotel San Francisco/ Connie Perez Wong

Chef Daniel Corey of Luce at the InterContinental® San Francisco announces the top student finalists in the annual Culinary Clash competition in partnership with the International Culinary Center. Entering its fifth year, students submitted three-course menus with corresponding recipes for the opportunity to cook with Luce’s Michelin-star Chef Daniel Corey and win scholarship money. Starting on March 6, 2016, three student teams will showcase their menus at Luce on a designated Sunday evening. The dinner is judged by a panel of hotel executives, local personalities, and food writers, as well as guests of the restaurant that evening.

The three-course dinners are offered at $40 per person on the following dates, with one student team featured each night: Sunday, March 6, 2016; Sunday, March 13, 2016; and Sunday, March 20, 2016 Wine pairing is an additional $20; tax and gratuity are not included. Seating begins at 5:30 p.m.

Some of last year’s Culinary Clash dishes

The International Culinary Center teams competing in Luce’s Culinary Clash and the dates their menu will be featured are as follows:

Sunday, March 6: Chef Katy Osuna/Sous Chef Ramya Ramamurthy

Katy Osuna’s early memories of food take place in her grandmother’s kitchen, where she stood on a box next to the sink learning to wash potatoes. She was the first person in Katy’s life to spark her love of food, which set her on a culinary path from her college studies in anthropology to apprenticing in her home state of Idaho and abroad in Italy. Currently enrolled in the Professional Culinary Arts Immersion program, Katy looks forward to continuing to learn about food and develop her skills, aspiring to eventually own her own restaurant in Idaho. Outside of the kitchen, she enjoys reading food-related books, playing and singing in her band, and making cheese.

Ramya Ramamurthy describes the kitchen as a playground where she can be a mad scientist. Originally from Chennai, India, she was first inspired to cook by her grandmother, learning the basics at an early age. As she grew older, so did her love of food and flavors, leading Ramya to turn her passion into a career at the International Culinary Center. She is inspired by Chef Massimo Bottura, Chef Yotam Ottolenghi and Ina Garten and would someday like to open her own restaurant. When she is not studying or cooking, she is reading, watching movies, and woodworking.

Sunday, March 13: Chef Anthony Guajardo/Sous Chef Lilly Quan

While Anthony Guajardo learned the basics of cooking from being in his mother’s and grandmother’s kitchens growing up, his was introduced to the basics of running a kitchen during high school when he worked for a catering company. While the San Jose native pursued other opportunities after graduating, culinary school was always in the back of his mind and he later enrolled in the Professional Culinary Arts Immersion program at International Culinary Center. Outside of the kitchen, Anthony spends time with family and friends, enjoys coaching and working with children, and exploring new places, foods, and cultures.

Lilly Quan was born to cook. The daughter of restaurateurs, she worked in and later took over her parents’ San Jose restaurant, building a foundation in front-of-house management and catering before joining the International Culinary Center’s Professional Culinary Arts Immersion program. Currently enrolled in an externship at Madera at the Rosewood Sand Hill hotel, Lilly hopes to follow in her parents’ footsteps and open a restaurant of her own, using similar flavors and applying the techniques she learned in culinary school. When she is not cooking, Lilly enjoys outdoor activities like biking and camping as well as traveling to new places.

Sunday, March 20: Chef Lory Zhang/Sous Chef Ingrid Chiao

Born and raised in China, Lory Zhang always had a passion for food and credits her parents’ use of fresh, seasonal ingredients and creating dishes with simple umami flavors to inspiring her career choice. With a desire to become a classically trained chef and someday open her own restaurant, she enrolled in the Professional Culinary Arts Immersion program and is currently in an externship at the award-winning Village Pub in Woodside. While her first love is cooking, Lory also enjoys circus trapeze, boxing, running, and ballet.

Ingrid Chiao has always liked working with her hands and finds great joy in creating a dish that someone else can enjoy instantly. Her job as a waitress gave her a firsthand look at how food can create a memorable experience and she decided to learn more by enrolling in the International Culinary Center’s Culinary Arts program. Currently in her externship at Zola restaurant in Palo Alto, Ingrid credits leading female chef, Lanshu Chen of the Relais & Chateaux Le Moût Restaurant in Taiwan as her inspiration and looks forward to owning her own restaurant someday.

For more information on Luce at the InterContinental® San Francisco (888 Howard St., San Francisco, CA; 415.616.6566) and to make reservations for the Culinary Clash dinners, please visit