Luke Reyes

Originally from Massachusetts, Luke Reyes trained with James Beard Award-winning chef Ming Tsai and later moved on to the highly lauded Aujourd’hui at the Four Seasons Hotel in Boston. In 2009, he headed West to work alongside chef Ilan Hall at The Gorbals in Los Angeles as chef de cuisine. He then went on to open neighborhood gem The Corner Door in Culver City as executive chef, where he created an eclectic and well-curated menu that focused on local and seasonal ingredients. Reyes eventually moved onto the much-revered Butchers & Barbers, Houston Hospitality’s first-ever restaurant.

Chef Reyes has consulted for many other Los Angeles establishments including Tasting Kitchen in Venice, Square One’s Lucky Duck in Silverlake, and has frequently popped up at Houston Hospitality’s Harvard & Stone. In 2017, Luke launched La Hoja, an elevated cannabis-infused dining experience and catering service.

Luke may also be recognized for his victories on Food Network’s CHOPPED and Netflix’s “Cooking on High”, and has recently been featured in GQ, Variety, The Zoe Report, Time Out and UrbanDaddy. Luke was of the featured chefs at this year’s esteemed Summit Series conference in Los Angeles, where he created a 3-night private cannabis dinner series for Summit guests.


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