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Our restaurant team stops at nothing to satisfy your Greek culinary cravings and desires.

We are proud of our team, where every member counts and constantly delivers their very best in service and hospitality. From the General Manager and Assistant General Manager to the Chef de Cuisine, Sous Chef and all the Line Cooks, from the Pastry Chef to the Sommelier, our Maitre D' and Hostess, the Bartenders, Servers and Food Runners, to the Bussers and Dishwashers, they all make sure your experience with Nemea is delivered and executed to perfection.

Chef Moreno’s Biography

Originally from Oxkutzcab in the Yucatan region of Mexico Executive Chef Luis Moreno graduated from CBTIS College in Mexico and began his culinary journey at Dish restaurant as a line cook working his way up to kitchen supervisor. A few years later Luis moved on as Sous Chef at Restaurant Vinga specializing in Catalan cuisine in San Francisco where he learned to develop his own unique style and flair under Executive Chef Antonio Buendia. By 1995 Chef Moreno moved to Michelin rated Kokkari Estratorio working under Jean Alberti (a James Beard award winner) ultimately becoming Chef de Cuisine. Chef Alberti helped shape Luis’ style, technique and depth of knowledge. Chef Moreno’s culinary philosophy and passion reflects the growing trend towards a healthier, down–to–earth lifestyle projected by the people of the Mediterranean.

Chef Moreno continued his personal growth and development in various restaurants in San Francisco such as La Suite and Holy Grail and he became Executive Chef of O’Reilly’s in the famed Russian Hill neighborhood. In Late 2012 Chef Moreno began talks with the Tsigaris family planning the stunning new San Jose concept Nemea. Chef Moreno has since fused the comforting flavor profiles of classic Greek cuisine with a modern approach becoming an instant success.

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Chef Moreno

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