my story.

Chef Luke became an Executive Chef and restaurant-owner at 15 years old, receiving international press from The Financial Times, CTV National News, Food + Wine Magazine, and more.

Eight years later, he opened Toronto’s hottest underground supper club, LUST, which was profiled by The New York Times, and The Food Network called it one of the top 15 in the world. In his 15 years of being a culinary creative, Luke has done it all, including recipe and menu development, event planning, content creation, food styling, and more.

As someone who is experienced in collaborating with some of the world’s largest brands, he brought his enthusiasm and expertise to Bentilia Pasta.

He developed 4 recipes to showcase their products, and prepared 2000 portions for the relaunch at Vegandale TO, in front of an audience of 15,000 on Aug 6th, 2022. He repeated this at Vegandale NYC for 30,000 people, on Sept 24th, 2022.

He’s been a dynamic public figure, giving TED talks, doing hundreds of interviews, and appearing extensively on TV (CTV National News, The Food Network, Breakfast TV, Pop Life, and more).

He recently helped to develop and launch Canada’s first non-alcoholic line of amaro, which was featured in The Globe and Mail, BlogTO, and other publications. When he’s not cooking, he writes/produces pop music, travels extensively, and reallllllly loves disco.