Executive Chef Jody Denton brings a wealth of experience and passion to his work.

Denton draws on over 20 years of culinary experience, having headed up kitchens at some of the nation’s top restaurants, including Eureka and the Hotel Bel Air in Los Angeles, The Mansion on Turtle Creek in Dallas, and Red Sage in Washington, DC. 

Wolfgang Puck, Dean Fearing, Mark Miller, and Rich Melman are among the many mentors who have helped shape Denton’s long career.

Since taking over the helm at Restaurant LuLu in 1995, Denton has overseen tremendous growth in the company, cementing LuLu’s reputation as one of San Francisco’s premiere dining spots. In 1998, he opened Zibibbo in Palo Alto, which was named on of the country’s top 20 restaurants by the readers of Gourmet magazine. His third restaurant, Azie, will debut in 1999 in a converted warehouse space next to Restaurant LuLu, located in San Francisco’s burgeoning South of Market neighborhood.

Denton continues to find new inspiration for his cooking in travel, gaining first-hand knowledge of the traditional and innovative cuisines of cultures around the world, and fostering a truly cosmopolitan approach to cooking that informs all of his culinary ventures.

Pan-Fried Lamb Chops with Grilled Vegetable Ratatouille

• 18-20 single-cut lamb chops
• 1 tablespoon LuLu Sage Roasted Meat Seasoning
• 1 tablespoon olive oil
• 2 jars LuLu Grilled Vegetable Ratatouille
• 1/4 cup freshly chopped basil leaves
• 1/2 cup LuLu Olive Tapenade

Right before grilling (or up to 2 days before cooking to allow flavors to penetrate) sprinkle chops with Sage Roasted Meat Seasoning and drizzle with olive oil. Warm a large cast-iron skillet over medium heat. Lay chops in skillet and fry 3-4 minutes on each side. While they cook, warm Grilled Vegetable Ratatouille in a small sauce pot. When hot, stir in basil leaves and spoon onto a platter or individual plates. Arrange chops on top of ratatouille and dab each with Olive Tapenade. Garnish with whole basil leaves and serve immediately. 4 to 6 servings.

Asparagus & Leeks En Escabeche

• 3 tablespoons extra-virgin olive oil
• 2 bunches medium asparagus, trimmed to 4" in length
• 1 small leek, washed and thinly sliced
• 3 tablespoons thinly sliced garlic
• Salt and pepper to taste
• 8 small whole dried red chilies
• 4 sprigs fresh thyme
• 1/2 cup dry sherry
• 1/4 cup LuLu Provençal Herb Vinegar
• 1 tablespoon chopped Italian parsley

In a large sauté pan, warm olive oil and asparagus over low heat, rolling asparagus around as the pan heats up. Once it begins to sizzle, add leek, garlic, salt and pepper. Continue stirring gently until leeks begin to soften. Add chilies and thyme and increase heat to high. When pan is sizzling, add sherry and Provençal Herb Vinegar; boil until liquid is reduced to 2 tablespoons. Toss with parsley and serve immediately, accompanied by slices of crusty bread. 4 to 6 servings.

Lulu Chopped Salad

• 2 tablespoons LuLu Wild Fennel & Thyme Vinegar
• 1 cup extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chopped anchovies
• 1 ripe tomato, diced small
• 1 avocado, peeled and diced
• 1/4 cup diced celery heart
• 1/4 cup diced English cucumber
• 1/2 cup chopped Spanish olives, with 1/4 cup brine reserved
• 1 head hearts of romaine lettuce, cut into half-inch strips
• 2 tablespoons grated Parmesan cheese

To prepare vinaigrette, mix olive brine,Wild Fennel & Thyme vinegar, olive oil, pepper, and anchovies together in a small bowl. Set aside at room temperature. Toss tomato, avocado, celery heart, cucumber, and olives in a large salad bowl with 1/2 cup of the dressing and a dash of salt. When thoroughly mixed, gently toss in romaine and  Parmesan; serve immediately. 4 to 6 servings.

Roasted Acorn Squash,
Pears & Potatoes with Gorgonzola

• 1 acorn squash, seeded, cut into 8 wedges
• 1 pound fingerling or other small potatoes washed thoroughly
• 1 pound cipollini or other small onions
• 3 tablespoons extra-virgin olive oil
• 1 pear, cored, cut into wedges
• 4 sprigs fresh thyme
• 2 tablespoons LuLu Currant Balsamic Vinegar
• 1/2 cup Gorgonzola cheese
• 1/4 cup toasted and chopped hazelnuts

Toss squash, potatoes and onions with 2 tablespoons oil and a little salt and pepper. Spread evenly on a baking sheet or in a large casserole dish and roast 40 minutes in a preheated 350° oven. Toss pears and thyme in remaining olive oil with salt and pepper and distribute evenly over roasting vegetables. Return to oven and roast

15 minutes longer. Arrange hot vegetables on an oven-proof serving platter, drizzle with Currant Balsamic Vinegar and crumble cheese over the top. Place entire platter in the oven for 2-3 minutes to lightly melt cheese. Sprinkle with hazelnuts and serve immediately. 4 to 6 servings.

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Warm Wild Mushroom
and Potato Salad 

• 1 pound fingerling or Yellow Finn potatoes, sliced 1/4-inch thick 

• 2 tablespoons extra-virgin olive oil 

• 1 teaspoon LuLu Herbes de Provence Seasoning 

• Pinch freshly ground black pepper 

• 1 pound well-cleaned wild mushrooms (porcinis, morels or chanterelles) 

• 1/4 cup LuLu Provençal Herb Vinegar 

• 1 cup baby dandelion leaves

• 1 tablespoon white truffle oil

• 1/4 cup freshly shaved or grated Parmesan cheese

In a mixing bowl, combine potatoes with half the olive oil, Herbes de Provence Seasoning and black pepper. Place potato slices on a baking sheet with 2-3 tablespoons water and bake 30 to 40minutes in a preheated 350° oven until just tender. Set aside. Toss mushrooms with remaining olive oil, Herbes de Provence Seasoning and pepper. Bake 10 minutes and set aside. Heat a large skillet over high heat. Toss roasted potatoes with mushrooms in skillet until warmed through (2-3 minutes). Remove from heat and add Provençal Herb Vinegar. Transfer to a large mixing bowl, season to taste with salt, and toss gently with dandelion leaves. Divide salad among plates drizzle with truffle oil, and sprinkle with Parmesan. Serve immediately. 4 to 6 servings.

• 4 pounds baby artichokes, trimmed and quartered

• Oil for frying

• Salt and pepper

• 2 lemons, sliced in thin rounds

• 1/2 cup rice flour

• 1/2 pound Parmesan cheese, thinly shaved

• 1 jar LuLu Aioli

Heat frying oil to 300°. Immerse artichoke quarters in the hot oil and fry for 7-8 minutes, being careful not to allow them to brown at all. Remove from oil and drain on paper towels. Once the artichokes have completely cooled raise the oil temperature to 350° and fry artichokes again until they are golden brown. Remove immediately and drain on dry paper towels; sprinkle with salt and pepper while still hot. Quickly dust lemon slices heavily with rice flour and fry them in the oil until golden brown. Remove and season with salt and pepper. Toss with hot artichoke quarters; arrange in a pile and sprinkle with Parmesan. Serve hot with Aioli on the side for dipping. 4 to 6 servings.