Soon after completing a culinary apprenticeship at Colorado Mountain College, Luke found his passion within the intimate setting of fine dining. He was first introduced to our valley cooking at Jenny Lake Lodge in Teton National Park. After a few summers as Sous Chef, Luke decided to test his skills in a completely different setting by moving to Maui, Hawaii. From his years on the island he found a deeper connection to food by working on and with small local farms. Luke decided his heart belonged in the Rocky Mountains and in 2015 returned to Jackson Hole to forge meaningful relationships with Teton Valley's farmers and ranchers. He has gained an abundance of passion and inspiration from them. When it comes to the food at our restaurant, Luke’s goal is simple... Create dishes reflecting his love for the region that connects our local community.