Management
About Chef Dominic Ainza:
“I’m just a cook,” Chef Dominic Ainza simplifies, but behind his humility is an intensely creative passion for food and strong ambition to elevate the cuisine that is closest to his heart.
What sets Chef Dominic apart is experience, accolade and vision. As a graduate with honors at the California Culinary Academy in San Francisco, he is classically trained in French techniques. Prior to opening mercury appetizer bar in the Marina, now mercury lounge in the SOMA, Chef Dominic has been a force behind numerous award winning kitchens,
After graduating from CCA, he joined the kitchen of Betelnut, in San Francisco (a top 100 restaurant). He worked closely with Executive Chef Alex Ong and sous chef Daniel Sudar and deepened his understanding of the pan-asian cuisine and working a kitchen of a high volume restaurant.
He then took a position as opening sous chef for Poleng Lounge in San Francisco w/ Executive Chef Tim Lum. Poleng Lounge, a contemporary Pan-Asian restaurant with strong Filipino influence earned 3 stars from the SF chronicle, as a Top 100 Restaurant in their first year of operation. “ Dom has been a huge influence on me,” says Chef Tim.
He then moved on to become opening Sous Chef at Red Lantern in Redwood City, a recommended restaurant in the Michelin Guide. There, he reunited with Daniel Sudar, now Executive Chef of Red Lantern.
Chef Dominic’s cuisine doesn’t just represent the tradition. Just as his cultural background is a colorful quilt, his cuisine is intricately woven with the best of the Bay Area’s culinary cultures that should be enjoyed by people from all backgrounds
About Jeremy Supak:
Jeremy grew up in College Station, a small town in Texas where he brings over 8 years of Bartending and Bar management experience to the table. Along with some Texas pride and good old southern hospitality, Jeremy adds excitement to mercury and his already creative drink menu and wine list.
After moving to San Francisco in 2004, Jeremy has worked at a wide array of establishments such as Bubba Gumps, Café Pescatore, Bobs Steak and Chop House to name a few, until finally settling down at Zebulon Bar and Grill in downtown SF, where he found his strengths in creating cocktails and building customer relationships on a nightly basis, an attribute that made Zebulon a success. Jeremy has found a new home at mercury lounge and does not intend to slow down one bit, by bringing in his management experience and pizzazz behind the bar; it’s a guaranteed adventure every night at mercury lounge.
About Lawrence Lee:
Lawrence brings 15 years of industry experience in all areas: restaurants and nightlife, culinary arts and mixology. He also attended the California Culinary Academy and is a native of San Francisco. He has worked as a 
Chef/Bartender in many San Francisco hot spots such as Hukilau Bar & Grill and Lava Ultra Lounge, along with over 10 years of nightlife promotions under his belt, Lawrence creates a dynamic element to this trio of managers.
Lawrence lends his panache for creating the ultimate experience, crafting events and promotions along w/ some of the Bay Area’s most prolific DJ’s to establish an enjoyable nightlife atmosphere. He has also helped develop some of the unique cocktails to an already intense drink menu created by Jeremy Supak. Check out one of mercury’s upcoming events and Lawrence’s nightlife creativity will leave you guessing and wanting more all at the same time.
Together, Dominic, Jeremy & Lawrence collectively bring to mercury over 30 years of restaurant experience, but they also understand it will take every minute of that experience to succeed in the already vast collection of highly rated restaurants, skilled bartenders and talented Chefs the bay area has to offer. Nevertheless they are determined, along with their highly trained staff, to create the ultimate experience of dining and nightlife for you to enjoy. Go check them out at mercury lounge and if nothing else make 3 great new friends!