*waves from the kitchen.
Hey everybody, it’s ‘big announcement time’. Luke’s! was opened by my parents when I was 1, so 22 years ago now, which is a crazy long time. And after 8 successful years of being the Executive Chef and Part Owner of Luke’s!, it’s time to begin the next exciting step in my career. So, without further ado…Luke’s! will be closing on January 7th
, 2014. And yes, I mean closing for good.
Over the past few months, in the lead-up to my 8th
anniversary as Executive Chef, I realized that now is the perfect time for a fresh start. I have some incredibly exciting opportunities in Toronto, and I just feel like it’s now or never to pursue them. And to do that, I needed to close the restaurant.
My Mum, Carrie, and I have had a wildly successful time running Luke’s! over the past 8 years, and it has led to some truly once-in-a-lifetime experiences, not to mention the fact that its been so satisfying/humbling to cook for people from all over the world. I know I’ll miss my routines, but I’ll be bringing all of the great vibes and memories with me. We’re both super-excited about the new opportunities in Toronto. Why? Because we’ll be starting an edgy underground dinner club showcasing the funkiest affordable food anywhere. I’ll also be teaming up with 3 of the leading supper clubs to do some f****** exciting pop-ups. And I’ll be working with GAPC Productions on filming a TV series. There will be a hell of a lot of other things too, from cooking lessons to foodie excursions to a half dozen other things that I’ve gotta keep top-secret for now…but if you wanna know about them before anyone else, sign up for our newsletter at www.lukechef.com
and you’ll know right away. And you’ll get cool perks that’ll make all your friends jealous of your amazing-ness.
So, one door has closed, but many new doors have opened. I can’t wait to show you what’s on the plates behind these doors! Please stay tuned.
From Carrie and I, thank you to everybody from the past 8 years! You know who you are. And you all ROCK. Till next time,