Meet Chef Luke
Growing up during my younger years with a single mom, cooking proper meals was a luxury she couldn't afford due to the lack of time in her day. Despite her best efforts, the constraints were real. As I matured and began dining out at restaurants, a whole new world of food opened up to me, revealing its power to bring people together. I was captivated by the incredible variety of ingredients, the harmonious blend of flavors, and the diverse culinary traditions across the globe. This enchantment had me hooked.
Upon reaching the age to enter the workforce, it's no surprise where I found myself gravitating – the hospitality industry. Despite the demanding nature of the job and the grueling hours, I felt an undeniable connection that kept me from walking away. Right after completing high school, I eagerly enrolled at Le Cordon Bleu culinary school, embarking on my journey as a chef as soon as I emerged from the intensive two-year program.
During my time at school, a wise chef shared valuable advice: to venture across various restaurants within the initial years, to absorb an array of techniques and culinary styles. Taking this counsel to heart, I embraced this nomadic culinary education. Presently, I boast a wealth of experience spanning numerous cuisines worldwide – from the elegance of French cooking to the vibrant authenticity of Vietnamese, the comforting flavors of Italian cuisine, the rich tapestry of Indian spices, the boldness of Mexican flare, and of course, the comfort of American classics.
My journey hasn't been without its challenges – a journey marked by determination, resilience, moments of uncertainty, and hard-earned successes. After a hiatus from the bustling industrial kitchen environment, I rediscovered my fervor for food through catering and meal preparation. This new direction allowed me to reconnect with my passion and reshape my culinary path.