Born and raised on his grandfather’s farm in rural South Dakota, Luke trained in kitchens from Napa Valley to New York City, where he was mentored by Michelin two-star chef Shaun Hergatt. He first ventured into Connecticut as the opening chef de cuisine of the James Beard Nominated Millwright’s in Simsbury and his style has since been praised by The New York Times, Gotham, Elle, and Wine Spectator. Luke’s approach at Elm is influenced by the culinary traditions of the east coast, with imaginative nods to the travels that brought him here. Before discovering Elm, he was the chef at the beloved Manhattan restaurants BLT Fish and BLT Steak.
