Luke Owens
Photo Credit: John Park
NC Catch Chef Ambassador Luke Owens is an American chef based in Eastern North Carolina. Piedmont born and Eastern, NC raised, he landed in Greenville, North Carolina as Chef-Owner of Native Fine Diner and Julep Contemporary Kitchen. Chef Luke brings a wealth of experience and expertise to the table. With over 15 years of experience in the culinary industry, Chef Luke has become a well-respected figure in the food world. He has trained under some of the most acclaimed chefs in the country and has been recognized with numerous awards and accolades. His focus is on utilizing unique partnerships with local farmers and parlaying that into world-influenced diner menus that are equal parts creative and nostalgic.
Chef Luke has been learning to cook for over 20 years. A six-year stint in Raleigh, NC helped Chef gain momentum in the industry, beginning in the Fall of 2010 – most notably while spending time at Coquette and The Raleigh Times. In March of 2016, he and his wife began the process of uprooting their young family and making a 2-hour move East to helm the kitchen as Chef de Cuisine at Boiler Room Oyster Bar. By March of 2017, Luke had earned the Chef de Cuisine position at one of NC's most notable fine dining restaurants, Chef and the Farmer.
Luke believes that food is more than just sustenance - it's a way to connect with our heritage and our community. He is committed to providing guests with the highest quality food and service. Today, Luke hopes his dinner guests will start here, on his current chapter, to experience his view on cooking, family, and people - and how they all work together.