Hometown
Dallas
Chef Bio
Luke has tenured at multiple Dallas institutions including Hotel Zaza, Chamberlain’s Steak and Chop, and the Dream Cafe restaurant group. Luke studied at the Le Cordon Blue of Austin while apprenticing under sushi chef Wonji Oh. Luke also apprenticed under chef Kelly Cameron and chef Grant Morgan. It was at Hotel Zaza where Luke had the honor of cooking at the James Beard house in New York City. Luke’s roots are based in new American and far eastern cuisine. Luke utilizes only the freshest and highest quality ingredients, and does everything to showcase those flavors.
How long have you been working with Big City Chefs?
Since 2015
If I were a spice, I would be…
Sage, because I pair well with venison 🙂
My favorite local purveyors, artisans, and farmers:
Central market is our local high end grocer that delivers quality produce time and time again.
What I love about cooking and hospitality…
Putting on a wonderful and memorable chef experience makes it all worth while!
What are your top three go-to pantry items?
Parsley, sage, rosemary and thyme!
