Chef · Restaurant Manager

The art of
exceptional
hospitality.

From the brigade of a three-Michelin-starred kitchen to leading one of the city's most talked-about new openings — a career defined by precision, creativity, and the relentless pursuit of the guest experience.

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Luke Armstrong in chef whites
3 ✦
Michelin Stars

About Me

Craft forged in the finest kitchens

I trained at Le Cordon Bleu Paris, graduating with the Grande Diplôme — completing both the Cuisine and Pâtisserie programmes simultaneously. From there I staged across some of America's most celebrated kitchens: The French Laundry, Alinea, Addison, Providence, Blue Hill at Stone Barns, and Jungsik, among others.

In 2025 I joined Per Se in New York, working through the commis stations with a specialty in pasta, before being promoted to Garde Manger — where I was a tournant for our three stations and spent time in the event kitchen. Knowing that owning a restaurant one day meant mastering the full picture, I made the deliberate move to front of house. In 2026, at 26, I became a manager at Or'esh — one of New York City's hottest new openings.

01
Classical Foundation Grande Diplôme from Le Cordon Bleu Paris, with equal mastery of cuisine and pâtisserie — a rare dual qualification.
02
World-Class Kitchens Staged at The French Laundry, Alinea, Addison, Providence, Blue Hill at Stone Barns, Jungsik, and Per Se — trained by the best in the business.
03
The Full Picture A chef who chose to master front of house — driven by a long-term vision of restaurant ownership and a belief that great hospitality starts with understanding every role.

Career

A track record of distinction

2026 – Present
Restaurant Manager
Or'esh, New York City
Joined one of NYC's most talked-about new openings at 26, making a deliberate transition from the kitchen to front of house. A strategic move toward the long-term goal of restaurant ownership — learning the full business from the floor up.
2025 – 2026
Commis → Garde Manger
Per Se, New York City
Joined the Per Se brigade as a commis, mastering all stations with a specialty in pasta. Promoted to Garde Manger, where I was a tournant for our three stations and spent time in the event kitchen — developing precision, discipline, and leadership within a three-Michelin-star environment.
2024 – 2025
Grande Diplôme & Stages
Le Cordon Bleu Paris · USA Stages
Graduated from Le Cordon Bleu Paris with the Grande Diplôme, completing Cuisine and Pâtisserie simultaneously. Followed with an intensive staging tour across America's finest kitchens — The French Laundry, Alinea, Addison, Providence, Blue Hill at Stone Barns, and Jungsik, among others.
2020 – 2024
B.S. Sport Management · D1 Football
Rice University, Houston
Competed as a Division I athlete while earning a degree in Sport Management — a combination that built the discipline, team leadership, and business acumen that now shapes every aspect of how I run a restaurant. Graduated 2024.

My Philosophy

How I think about hospitality

"A restaurant is not a building or a menu. It is the precise feeling a guest carries home with them — in their memory, in their conversation, in the way they describe the night to someone they love."

— Luke Armstrong

Precision
Excellence is not accidental. Every element of a dining experience — from the temperature of a plate to the timing of a conversation — deserves intentional thought and relentless refinement.
People First
Great food comes from great teams. Investing in the well-being, development, and creativity of the people in the kitchen and on the floor is the foundation of any restaurant worth going to.
Seasonal Honesty
The best cooking respects the calendar. Building menus around what is grown, raised, or caught at its peak is both an ethical position and a culinary one — it simply tastes better.

Get in Touch

Let's talk about something exceptional

Email Lukea7070@gmail.com
Based In New York City, NY
Open To Consulting, Collaborations, New Ventures