Fresh Daily
Luke, the culinary gem opened in May 2007, sits proudly at the Hilton New Orleans on St. Charles Avenue, a tribute to the grandeur of Franco-German brasseries that once graced the city, with Kolb’s being a prominent inspiration. Initially, Luke delighted diners with its authentic Old World fare, showcasing slow-cooked dishes, a raw bar, and housemade Alsatian sausages and pâtés. In 2017, the restaurant reimagined itself, embracing the rich flavors of local Creole cuisine while keeping its signature raw bar at the heart of the menu.
But Luke isn’t just about food—it’s a cornerstone of community. For years, it has partnered with BRG Disaster Solutions and its sister restaurants, providing crucial support to first responders and locals in the aftermath of hurricanes across Louisiana and the Gulf South. Every November, Luke takes over Perdido Street for an unforgettable birthday celebration honoring Marine Corps members and their families, creating a festive atmosphere of camaraderie and appreciation that lights up the neighborhood.
At its core, Luke remains dedicated to offering a vibrant and welcoming dining experience that celebrates the spirit of New Orleans—where rich history, community, and outstanding cuisine come together in perfect harmony. Whether you're enjoying a casual meal or sharing a special moment with loved ones, Luke invites you to savor the flavors and culture that make this city truly unique.
Corey Sharp
Originally from Michigan, Corey developed a deep connection to food through farming, foraging, and hunting. That early experience shaped his passion for cooking, inspiring a farm-to-table approach that highlights seasonal and locally sourced ingredients.
After moving to New Orleans 12 years ago, Corey immersed himself in the city’s vibrant culinary scene, blending his Midwestern roots with Southern flavors. His culinary journey with BRG Hospitality began at La Provence, where he served as Sous Chef from 2013 to 2017. He then joined Luke as Sous Chef before moving to Restaurant August in 2018 as Executive Sous Chef. In 2019, Corey returned to Luke as Executive Sous Chef, earning a promotion to Chef de Cuisine in 2021 and later stepping into his current role as Executive Chef.
Beyond the kitchen, Corey is a dedicated leader and mentor, passionate about teaching others the craft of cooking. Whether training young chefs or sharing knowledge about sourcing and sustainability, he finds fulfillment in helping others grow.
When not working, he enjoys passing down these traditions to his daughters, ensuring a love for food and nature lives on.
executive chef
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