170824 Luke Reyes Portrait32184 1.jpg


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. He may also be recognized for his victories on Food Network’s CHOPPED and Netflix’s “Cooking on High” which premiered in late June.

In 2017, Luke launched La Hoja, an elevated cannabis-infused dining experience, and will be launching Vireo Food, cannabis-infused gourmet oils and food, in September 2018. His next restaurant venture, 9th Street Ramen, is slated to open Fall 2018.