Principal Brian Reed led the team that developed the award winning Ducca Restaurant at San Francisco’s Westin Hotel Market Street in 2007. From developing the initial concept through design oversight to hiring the opening Executive Chef, Reed worked to ensure Ducca opened on time and on budget while creating an evocative and memorable restaurant. Working with Executive Chef Richard J. Corbo and the rest of the management team after the opening to maintain the highest levels of service and cuisine, Ducca attained a 3 star rating from The San Francisco Chronicle, was named by Gourmet Magazine as a top 10 Italian restaurant in San Francisco, and was listed as one of Conde Nast Traveller’s Best New Restaurants.
A tale of two cities
Melting pots and international crossroads, two great cities defined by their relationships to the sea, San Francisco and Venice also share a love for great food. At Ducca in San Francisco’s Westin Hotel Market Street, Venice and San Francisco collide with unexpectedly delicious and undeniably stylish results. Whether under the lounge’s dramatic rotunda, surrounding the terrace’s inviting fire pit or in the richly decorated main dining room, diners at Ducca are in for a warm welcome and a celebratory atmosphere.
Riffing off of classic Venetian recipes and inspired by the great bounty of California, Ducca expands upon centuries of Venice’s rich culinary traditions with thoroughly modern, American flourishes. Awarded three stars by the San Francisco Chronicle and cited by many other publications, Ducca brings together two great cities with delicious results.