As a chef, restaurateur and national food product developer, Jody Denton has many "iron skillets" in the fire at this point in his career. His San Francisco restaurants LuLu and Azie, and Zibibbo in Palo Alto are perfect examples of what keeps Denton passionate in his work. "I've always loved being a part of restaurants where the atmosphere is lively and energetic, and the food is fun and full of bold flavors," he explains. "When people dine out today they’re looking for much more than just great food and service; dining out has become an event in itself. We like to provide our guests with a tailored experience that takes all elements of the meal into account." He adds that the design of his restaurants helps to create a festive atmosphere, where the open kitchens make the food itself part of the show.

        Since taking the helm at LuLu in 1995, Denton, 40, has facilitated tremendous growth in the company, cementing LuLu’s reputation as one of San Francisco's favorite dining spots. In 1997, he opened Zibibbo, which was named one of the nation’s top 20 restaurants by Gourmet magazine’s readers. In late 1999, Denton's third restaurant Azie debuted in San Francisco’s burgeoning South of Market neighborhood. The restaurant, located in an elegant, dramatic converted warehouse adjacent to LuLu, features cuisine reflecting Denton’s passion for both French and Asian cooking.

     Although the cuisine at Azie represents a departure from the rustic, Mediterranean fare of LuLu and Zibibbo, it is his most challenging and exciting project to date. "The style is much more refined than what we offer at the other restaurants, but we’re still keeping the fun, dramatic elements intact. The team we’ve brought together is so excited about the concept— there’s a great deal of energy driving the restaurant." Denton adds that the Asian cuisines represented at Azie are a testament to how much our eating habits in the Bay Area have been influenced by Asian food. The Mediterranean cuisine of his other restaurants has always been a natural fit for the Bay Area, since both regions share similar climate and lifestyles.

     In addition to overseeing operations at the three restaurants, Denton is kept busy developing new creations for his Restaurant LuLu Gourmet food product line. The 27 products, including Fig Balsamic Vinegar, Romesco and Harissa sauces and the award-winning White Truffle Honey have received widespread national attention since their inception in 1997. In 2000, Restaurant LuLu Gourmet Products received the "Outstanding Product Line" award at the New York Fancy Food Show, for the second year in a row.

     Fostering the growth of Restaurant LuLu Catering has also been a satisfying component of the business for Denton. The catering company features the signature wood-fired cooking that has helped make LuLu and Zibibbo such great successes. "It’s been a thrill to be able to bring wood-fired grills and ovens anywhere in the Bay Area - it’s exciting cooking."

     The chef’s culinary repertoire is extensive, drawing on over 20 years of cooking and management experience. He has 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, D.C. Among the many mentors who have had a significant impact on Denton’s career are Wolfgang Puck, Dean Fearing, Mark Miller and Rich Melman.

     With the tremendous growth that Restaurant LuLu Inc. has enjoyed under Denton’s direction, what keeps the chef most inspired each day is the food created in his kitchens. "Being a restaurateur means I have to wear many different hats each day, but I will never stop cooking," he promises. Although he professes a love for the "chaos" of the restaurant world, it is his passion for creating great food that keeps him close to his roots. "Bringing all of the elements together to run a restaurant is very much like creating a great dish - just on a grander scale."