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Ethically Crafted Fare is our approach to ensuring our purveyors share our vision of respect for both people and planet. Of course, our cuisine is from local farms to our tables, however, what farms, how they operate and what our chef does with those ingredients is where we differ – substantially!

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Great food can’t be enjoyed without great drinks — and Prime delivers. Choose from our menu of signature cocktails and ever-changing list of craft beers in bottles and on-tap. Our wine racks are stocked with bottles from surrounding California vineyards. Or enjoy our signature Prime-labeled wines that were specifically created in collaboration with Testarossa Winery.

Deck | Loggia | Pool

Our unique outdoor space with 18-foot firewall and tempest torches set the stage for after-dinner gatherings, cocktail receptions, private dining, parties and everything in between.


Executive Chef Kha Lu

As a native to the South Bay, Chef Kha Lu embodies the modern Californian spirit in his approach to food and hospitality. He brings high-technique and turns it into an approachable and rustic style of cooking that is refined, yet comforting. He is a strong believer in sustainable practices as a way of life and business, not just a tool for marketing. Lu graduated from the Professional Culinary Institute of Campbell and landed at the Plumed Horse in Saratoga. He considers Chef Peter Armellino a huge mentor and starting point for his career as he gained the techniques and knowledge necessary to gain the coveted Michelin star.

Following his passion further, Lu moved to Chicago and worked for the famed Chef Charlie Trotter at his eponymous restaurant which has garnered national recognition—and two Michelin stars—for over a decade. After Charlie Trotter’s, Lu credits his time with Chef Chris Pandel with truly helping him discover the style of cuisine he loves most—by trading in white tablecloths and tasting menus for a more soulful style of cooking. Kha has now made his home at Prime in Santa Clara, where his creative and soulful take on “farm to table” elevates the genre to new levels.



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