Luke Griffin started out in the food and beverage industry at the young age of 14, as a prep cook out on Canada’s west coast. Luke would soon realize that he wanted to build a career in the industry. He then returned to his home town of Toronto to complete his education at George Brown Culinary Institute.
Upon completion of his schooling Luke worked for the Oliver Bononcini group in Toronto, spending 2 years at one of their restaurants. Recruited by Coast Hotels and Resorts, Luke headed back out west ending up in Nanaimo for a period of 6 years, where he lead a great culinary team in a five star restaurant. In 2009 he then traveled to Victoria, BC where he lead a culinary team at Pescatores, arguably the city’s most prestigious seafood restaurant.
Luke is Red Seal Certified and brings with him Sterling Service Team leadership/support awards. His passion and drive for the industry is relentless, he loves food and consistently instills this in his staff.