About
Chef Luke has been cooking professionally for the past 8 years, but has been in the restaurant industry for almost his whole life. When he was six years old his parents opened the renowned vegetarian Rosendale Café, still in operation today. When he was old enough to work he began his culinary career as many great chefs have, as a dishwasher. Early on he worked at many of the fine restaurants in the Hudson Valley, including The Northern Spy and The Clove Café. Luke had the opportunity to work in a well-known Italian restaurant, the Market in Rhinebeck under the guidance of a famous chef and restaurateur, Giovanni Scappin.
When Luke was 22 he moved to New York City and continued his career working at Tanuki Tavern, a high end sushi and izakaya restaurant located at the trendy Hotel Gansevoort in the Meat Packing District. In 2015 Luke moved to San Diego and took on the chef position at a local gem in Carlsbad, Café Panini. He enrolled in the San Diego Culinary Institute and graduated with greatly enhanced skills and an increased passion for cooking.
Chef Luke joined Amici’s, in the beautiful Caramel Valley, a month after they opened. He started as a line cook, and after learning each station, he began assisting the talented head chef, Rhoelle Gabrielle with all aspect of the kitchen. Soon after he was offered the Sous chef position, which he happily accepted. Luke brings his passion, knowledge and joyful personality to Amicis, as well as an extensive knowledge of vegan, and vegetarian cuisine. Luke loves delighting his guests with his delicious and healthy style of cooking, and looks forward to seeing you at Amicis!
