Carrie Hayes and Rob Alexander opened Luke’s in 1993 when their son, Luke, was 18 months old. From the beginning they believed in making everything from scratch and supporting local purveyors.

Luke grew up in this environment, first learning front of house; describing foods and techniques to customers, taking orders, answering the phone, etc…,all the while becoming more intrigued by the food coming out of the kitchen. When he was 11 years old, Luke entered the kitchen and announced his desire to become a Chef & devote his life to food. His parents took this announcement seriously and proceeded to teach him everything they knew. They supported him as he then embarked on a culinary self-taught journey that lasted 4 years. When he turned 15 he became Executive Chef and Luke’s Gastronomy was born.

Luke is considered a master Charcutier; using local pastured animals, he does all his own butchery. He changes the menu frequently throughout the year to reflect his philosophy of eating as Mother nature intended–locally and seasonally. He takes pride in the fact that he procures 95% of his ingredients from local farmers and crafts everything on his menus by hand.

People are coming from all over the world because of Luke’s story, the word of mouth and the incredible press he has received.( Please read our Press page ) They love the playful juxtaposition of old world techniques with such avante-garde presentations they almost always take photos.

And Chef Luke? He simply wants to change the way people look at food….one plate at a time.