Chef Luke Keller

Chef At Home In Richardson

Luke has tenured at multiple Dallas institutions

including Hotel Zaza, Chamberlain's Steak and

Chop, and the Dream Cafe restaurant group. Luke

studied at the Le Cordon Blue of Austin while

apprenticing under sushi chef Wonji Oh. Luke also

apprenticed under chef Kelly Cameron and chef

Grant Morgan. It was at Hotel Zaza where Luke had

the honor of cooking at the James Beard house in

New York City. Luke's roots are based in new

American and far eastern cuisine. Luke utilizes only

the freshest and highest quality ingredients, and

does everything to showcase those flavors.

For me, cooking is...

Cooking is the best way to engage with people and create truly memorable experiences!

I learned to cook at...

I have tenured as a chef at some of Dallas most iconic institutions including, Hotel Zaza, Dream café restaurant group, and the Sam Fox group.

A cooking secret...

Optimizing flavor at every step of the preparation and cooking process is the key to elevated cuisine of any style!

My menus

Surf and Turf evening

STARTER

Choose 1 dish

Spicy tuna sushi roll with dynamite sauce

FIRST COURSE

Choose 1 dish

Classic wedge, rendered bacon, blue cheese dressing, green onion, roma tomato

MAIN COURSE

All inclusive

Blackened shrimp, southwest bacon corn succotash, pan sauce

Ribeye au poive, whipped truffle potato, balsamic brussels, blue cheese compound butter

DESSERT

All inclusive

Oreo cheesecake bar with ice cream and caramel

Tuscan Italian Evening

STARTER

All inclusive

Ricotta , basil, and pine nut flatbread

FIRST COURSE

All inclusive

Italian chopp salad, roasted cherry tomato, olive, radish, radicchio, mozzarella, salami, red wine honey vinaigrette

MAIN COURSE

All inclusive

Seared salmon, roasted red pepper cream sauce, barley and zucchini risotto

Prosciutto wrapped beef tenderloin, Porcini truffle butter, port wine syrup, tomato crimini eggplant ragout

DESSERT

All inclusive

Raspberry tiramisu, whipped marscapone, lady fingers

Vegetarian Evening

STARTER

All inclusive

Roasted grape tomato, ricotta, oregano, caramelized onion balsamic flatbread

FIRST COURSE

All inclusive

Grilled sourdough panzenella salad, heirloom tomato, basil, tarragon, red bell pepper, arugula

MAIN COURSE

All inclusive

Barley risotto, dried cranberries, shredded zucchini, poached egg

Roasted king trumpet mushroom, olive tapenade, port wine reduction

DESSERT

All inclusive

Vegan Peach cobbler, vegan ice cream

Latin Evening

STARTER

All inclusive

Mini shrimp tostadas with salsa verde and avocado

FIRST COURSE

All inclusive

Garden salad with a honey lime vinaigrette, corn, cucumber, queso fresco, poblano

MAIN COURSE

All inclusive

Seared scallops, jalapeno corn cake, saffron cream sauce

Roasted picanha steak, cilantro pesto, roasted fingerling potatoes, curried cauliflower

DESSERT

All inclusive

Coconut cinnamon flan with a blueberry compote

Game meat evening

STARTER

All inclusive

Tenderloin crostini, acorn squash puree, arugula pesto, sliced fig

FIRST COURSE

All inclusive

Red apple spinach, red onion, pecan, goat cheese salad with a apple cider paprika honey dressing

MAIN COURSE

All inclusive

Seared duck, orange gastrique, wilted spinach, roasted beets

Chicken fried venison, creamy tomato grits, crimini spinach medley, porcini crème fraiche

DESSERT

All inclusive

Individual cherry and almond crumbles, basil whipped cream

French Feast

STARTER

All inclusive

Baked brie with lavash cracker

FIRST COURSE

All inclusive

Grilled Caesar salad, butter crouton, Parmesan

MAIN COURSE

All inclusive

Seared scallop with a sage cream, toasted ciabatta bread

Short rib Borguignon, braised carrot puree, shiitake mushroom

DESSERT

All inclusive

Crepes Suzette, orange flambe, Grand Marnier,

Mediterranean evening

STARTER

All inclusive

Baked brie with lavash cracker

FIRST COURSE

All inclusive

Spring mix and Boston bib lettuce salad with a lemon honey dill dressing, feta cheese, pine nuts, tomato, olive

MAIN COURSE

All inclusive

Seared Branzino, tabbouleh, cumin dill yogurt sauce

Rack of lamb, Dijon thyme cream sauce saffron couscous with red pepper, sun dried tomato, arugula

DESSERT

All inclusive

Lavender lemon honey tart with whipped cream and almonds

Asian Fusion Evening

STARTER

All inclusive

Salmon and avocado roll with tempura fried shoshito pepper

FIRST COURSE

All inclusive

Crispy pork belly, bok choy salad, soy vinaigrette. sesame red cabbage, roasted peanuts, cilantro

MAIN COURSE

All inclusive

Seared tuna, napa ginger slaw, avocado wasabi cream

Coconut and ginger braised short ribs, cauliflower rice, bell pepper stir fry, shiitake mushroom

DESSERT

All inclusive

Matcha tiramisu, whipped cream and marscapone

Surf and Turf evening

STARTER

Choose 1 dish

Spicy tuna sushi roll with dynamite sauce

FIRST COURSE

Choose 1 dish

Classic wedge, rendered bacon, blue cheese dressing, green onion, roma tomato

MAIN COURSE

All inclusive

Blackened shrimp, southwest bacon corn succotash, pan sauce

Ribeye au poive, whipped truffle potato, balsamic brussels, blue cheese compound butter

DESSERT

All inclusive

Oreo cheesecake bar with ice cream and caramel

Tuscan Italian Evening

STARTER

All inclusive

Ricotta , basil, and pine nut flatbread

FIRST COURSE

All inclusive

Italian chopp salad, roasted cherry tomato, olive, radish, radicchio, mozzarella, salami, red wine honey vinaigrette

MAIN COURSE

All inclusive

Seared salmon, roasted red pepper cream sauce, barley and zucchini risotto

Prosciutto wrapped beef tenderloin, Porcini truffle butter, port wine syrup, tomato crimini eggplant ragout

DESSERT

All inclusive

Raspberry tiramisu, whipped marscapone, lady fingers

Vegetarian Evening

STARTER

All inclusive

Roasted grape tomato, ricotta, oregano, caramelized onion balsamic flatbread

FIRST COURSE

All inclusive

Grilled sourdough panzenella salad, heirloom tomato, basil, tarragon, red bell pepper, arugula

MAIN COURSE

All inclusive

Barley risotto, dried cranberries, shredded zucchini, poached egg

Roasted king trumpet mushroom, olive tapenade, port wine reduction

DESSERT

All inclusive

Vegan Peach cobbler, vegan ice cream

Latin Evening

STARTER

All inclusive

Mini shrimp tostadas with salsa verde and avocado

FIRST COURSE

All inclusive

Garden salad with a honey lime vinaigrette, corn, cucumber, queso fresco, poblano

MAIN COURSE

All inclusive

Seared scallops, jalapeno corn cake, saffron cream sauce

Roasted picanha steak, cilantro pesto, roasted fingerling potatoes, curried cauliflower

DESSERT

All inclusive

Coconut cinnamon flan with a blueberry compote

Book your experience with Chef Luke

Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Luke Keller

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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