Chef Jolene Lucci was born and raised in the pacific northwest on one of the largest vegetable farms in Washington State. Like most chef's, Jolene's appreciation of fine food began when she was very young. Her major influences came from her parents and grandmother who cooked with only the freshest ingredients grown and harvested from the family farm. Her step-father who was a culinary arts instructor at California Culinary Academy taught Jolene the finer points of cooking and food preparation. And she has brought this family tradition to her restaurant kitchen, using only the freshest organic foods and herbs in every dish she prepares.
Operations Manager Glenn Lucci's experience surpasses most when it comes to food, catering, and banquet presentation and management. His resume encompasses some forty years in the business and includes some of the finest hotels and restaurants in the country.
Glenn began his F & B career as a banquet server in 1975 at the Villa Chartier in San Francisco. From there he continued his career at the original "Hyatt House" in Burlingame CA, then onto The Plaza and the Sheraton Fisherman's Wharf, both also in San Francisco. But the pinnacle of his career came when he worked at the Hotel Meridian under world renowned French Master Chef Alain Chappel.
Together, Glenn and Jolene have more than 80 years experience in the business. Married for 35 years they originally met in San Fransisco while working together at the Meridian Hotel. Soon after they were married and eventually moved here to the midwest where they gathered their ideas and knowledge and opened the Back When Cafe. Glenn and Jolene have 2 wonderful children, Glenn jr., and Gianna.