About Us

Meet the Chef

Babak Nasser

Executive Chef

“We’re inside a hotel where travelers want comfort food and others want a finely plated dinner or a casual bar meal, and I’ll accommodate all,” Nasser says.

His extensive culinary resume seems to fully support the endeavor. Originally from Iran and trained in central Italy, he made his mark at restaurants and hotel properties around the world. Most recently, he was at the St.Regis in San Francisco and for much of his career was at Fairmont Hotels & Resorts property locations in Vancouver, Toronto, Santa Monica, downtown Pittsburg and San Francisco.

“I like the fast pace and am comfortable with everything from big production openings to boutique hotels, like in Tiburon, where my intention is to take it to the next level,” he says.

Morning menu highlights include a more standard eggs Benedict with ham and Meyer lemon truffle hollandaise sauce and a lofty version made with smoked salmon, wild salmon roe and mousseline sauce, both on a homemade English muffin; an omelet filled with mixed mushrooms, spinach and fromage blanc; and Nasser’s version of corned beef hash made with butter-poached lobster and topped with a poached egg.

Pinsa, Roman-style, oval-shaped and handpressed artisan pizzas made with rice flour to produce a lighter texture and superior crunch, will highlight the bar menu.

Certainly, the pastureto-plate ethos is customary in our county, but Nasser’s enthusiasm on the subject is infectious as he peppers conversation about his locally sourced ingredients with superlatives.

– Leanne Battelle, Marin Independent Journal

Renzo Azzarello

Our History

Established in 2013, owners Renzo and Crystal Azzarello were honeymooning in Tiburon and came across the vacant restaurant on a romantic stroll on Main St. They put a lot of love into the renovations to enhance the beautiful spot. Executive Chef Renzo Azzarello has been a restauranteur for over 15 years and his new wife Crystal Azzarello is happy to assist with the front of house. The name Luna Blu means blue moon in Italian, it relates to their honeymoon and also something special and rare “once in a blue moon”.

Serving weekend brunch, lunch, and dinner. We are business partners of the Monterey Bay Aquarium Seafood Watch Program, which means we only serve sustainable seafood. Also our meat and poultry is all naturally raised and from small farms. We serve as much organic produce as possible. Luna Blu is perfect for a romantic meal or large groups, we recommend reservations. We hope to create many more happy and special memories here.