Chef Luke Owens has two decades of experience, emphasizing local partnerships with creative, nostalgic menus. Through recognition by James Beard, Bon Appetit, Draft Magazine, and various T.V. and media production appearances, he invites guests to explore his culinary journey, blending tradition with innovation, and how cooking, family, and relationships all work together. His latest venture, Native Fine Diner, is a mid/mod diner-style restaurant that nods to the stories, recipes, and ingredients of the American South and traditional diner food.
NATIVE FINE DINER – Owens’ flagship establishment is a diner-style restaurant with a passion for food, quality ingredients, and creating an approachable and communal atmosphere. Native elevates what folks consider to be traditional diner food. Plates are rooted in early American cooking but show how integrated our cuisine has become. “As a result, we expect our food, service, and the guest’s experience to be honest, simple, and straightforward. Native’s focus is a sincere effort to educate one another on not only the origins but also the ever changing nature of our food culture. In return, we will share these stories with our guests in hopes of enriching their interactions with food, and their lives.”
JULEP – Luke’s sophomore restaurant sits within the Hilton Hotel in Greenville’s Convention District. A vision for modern hotel dining, Julep melds Owens’ passion for American culinary history with his respect for traditional elegance of hotel dining. The space offers a welcoming atmosphere, a strong focus on old-school cocktails and great bourbon, and a refined menu of American classics that may also be served family style. The greatest dinner party ever. Owens’ contemporary approach to classic American fare flashes back to a time in French cooking and fine dining marked by simpler, more delicate dishes and an increased emphasis on presentation.
