Chef Luke Clements

Chef Luke entered the industry of culinary arts by attending the culinary academy offered at Northeast High School in St. Petersburg Florida. Working the first of many catering events at the school he found his role as a leader in the kitchen. His experience as a line cook was in a well-known local restaurant Café Ponte, ran by chef and owner Chris Ponte. After leaving café Ponte, Luke went to further his education at Johnson and Wales University, where he met Chef and mentor Michael B. Jacobs. Luke fell in love with being a chef, leading a team to open the Casino at Dania Beach alongside Chef Michael. After leaving Miami, Luke got a chance to work for the Bern’s family at Elevagé in Tampa Florida. Proving he was ready for a sous chef position, he joined the Noble Crust team. After working for private restaurants, he wanted something bigger. He decided to transition into working for large corporations, moving to Alaska to work as a Sous for Holland American Cruise line. Returning home, he dove into the realm of the hotel industry opening Anchor and Brine at the Tampa Water street Marriot, later joining the opening team for the Tampa JW Marriott property. Luke now hopes to bring a fun chef-inspired memory to your home with the skills and knowledge he has acquired in his career.