Rising Star Chef Luke Knox of Burritt Room + Tavern at the Mystic Hotel - Biography

San Francisco, CA

May 2016

Born in Lincoln, but raised not far from his uncle’s farm in St. Paul, Nebraska, Chef Luke Knox built his work ethic tending the soil each summer. Having a family who loved to cook made it all the more natural for him to enter the industry, starting with a summer job as a prep cook at 15.

Knox went to college to play baseball, but the sport soon lost its appeal, and he took a job as a lead line cook at a steakhouse in a town of just 16,000. Despite the small scale, Knox put big time effort into his work there, eventually moving to another small town to attend junior college cookery school. The environment proved too confining for his outsized drive and ambition, and Knox set off to Le Cordon Bleu in Portland, Oregon.

After graduation, he moved to Las Vegas, for a job at Thomas Keller’s Bouchon, eventually rising to sous chef. Knox left to work at Aureole Vegas, as a sous chef under Vincent Pouessel, for whom he worked for two and a half years. Knox next made the leap to Los Angeles and Farmshop with Chef Jeff Cerciello before being called back by Charlie Palmer to become executive chef of Burritt Room + Tavern at the Mystic Hotel. There, Knox overhauled the menu in his style of classic, refined comfort food and was named to Zagat’s 2013 “30 Under 30” list just a few months after his appointment.