Lucien is named after Executive Chef Elijah Arizmendi’s 2-year-old son.
SAN DIEGO — Chef Elijah Arizmendi has opened Lucien, a new fine dining restaurant on Girard Avenue in La Jolla that blends French and Japanese culinary techniques with California cuisine and locally sourced ingredients.
The restaurant, named after Arizmendi’s 2-year-old son, features a stunning design inspired by La Jolla beaches, complete with booth seating designed like little caves.
At 30 years old, Arizmendi brings an impressive resume from some of the country’s most prestigious kitchens.
“I’ve worked for Wolfgang, I’ve worked for Thomas Keller, Daniel Boulud, and Guenter Seeger,” said Arizmendi.
The menu showcases seasonal, local ingredients prepared with meticulous attention to detail. Dishes include a pork confit tartlet, crispy ocean tilefish with pomegranate sauce, braised baby fennel and spinach, and California box crab with Santa Barbara Uni and citrus served with a mezcal foam.
“My goal is as a chef, to really tell a story of time and place here in Southern California,” said Arizmendi.
Growing up
The chef’s journey to culinary success began at age 13 when he started working as a dishwasher in a kitchen.
“I remember my first response was like, ‘Oh, my God, they’re listening to hip hop!’ You know, ‘They’re listening to music I listen to on my own!'” said Arizmendi, smiling.
He grew up in Sacramento, raised by a single mother until he turned 10, and she remarried.
“She did everything she could to make sure there was food on the table,” said Arizmendi. He credits her influence on his creative approach.
“We had a very special relationship. We still do to this day. She showed me, you know, to be myself. And that creative side I definitely get from my mother,” said Arizmendi.
His mother’s influence extends into the restaurant itself — she hand-crafted the plates used at Lucien and has visited to watch her son work.
Family life
Family remains central to Arizmendi’s vision for the restaurant. His wife Nicole is expecting another son, and his current 2-year-old son Lucien frequently visits the restaurant. “When people come in, they might see me with a baby in a sling, you know, while I’m plating food and stuff. But it’s okay,” said Arizmendi.
Arizmendi envisions Lucien as a gathering place.
“I want people to feel like they’re coming into my home and they’re having, like, a really, really highly executed menu in a fun and kind of approachable atmosphere,” said Arizmendi. “Food is the beginning of a lot of relationships and a lot of dialog between people too. It brings people together. That’s my favorite part,” said Arizmendi.
Dining and Cooking