Chef Luke Venner

Born and raised in rural South Dakota, Luke Venner began his culinary career at the age of 18 with a 4-year apprenticeship under acclaimed French Chef Fabrice Beaudoin in Vail, Colorado. Heading further west, he was part of the opening team of Napa Valley darling Redd Restaurant in Yountville, California. 

His path ultimately led him to New York City, where he garnered a Michelin recommendation as the Executive Chef of the Flatiron district's beloved BLT Fish.

Luke’s approach at Elm is influenced by the culinary traditions of the East Coast, with imaginative nods to the travels that brought him here. His cooking style has been praised by The New York Times, Gotham, Elle, Vogue, Men's Health, Brides, Smithsonian, and Wine Spectator.

Outside the kitchen, Chef Luke battles childhood hunger by participating in Chefs Cycle—an annual 300-mile endurance cycling event along California's North Coast, which has raised millions of dollars of funding for the No Kid Hungry Foundation. He is also an active supporter and fundraiser for the local Connecticut-based non-profit Filling in the Blanks.

When not at the restaurant, Luke enjoys traveling in search of new food inspirations with his wife, Kelli, and can typically be found hunting or fishing with his dog Massimo.