We had the good fortune of connecting with Chef Tonetta Luke and we’ve shared our conversation below.
Hi Chef, we’d love to hear more about how you thought about starting your own business?
My process behind starting Chef Luke Boom was I got tired of working for people. Basically, I have been in the culinary industry since I was 15 and yes, I’ve learned from some great Chefs. But it was time for me to branch out and do my own thing. But when my Grandmother died I knew I had to do it because she was my biggest supporter and teacher. She taught me “love” and that’s what my food represents, you get everything you get from your grandmother in my food.
Alright, so let’s move onto what keeps you busy professionally?
I get excited and proud when I see my customers eat my food and express how good it looks and tastes.
I got to where I am by working hard, paying attention, and believing in standards and that simplicity always wins.
Nothing is easy but with God, I can do all things.
The lesson I learned along the way is that your friends and family are not your biggest supporters. It is the random people you meet along that way that turns out to be bigger supporters than people who have known you for 15 years.
I can give you everything you need but, “If you ain’t got it you ain’t gon’ get it, if you ain’t get it you ain’t got it.”
Who else deserves some credit and recognition?
I would like to dedicate my shoutout to God first and foremost because without him I would not be here. also my father Chef Dean Roach for showing me that a man can raise 2 girls into beautiful successful women then I would like to shoutout my little sister Selam for always doing what needed to be done and I’m so proud of the young woman she has become and last but not least my grandmother Carol Hemingway for being the village that helped make me into the person I am today
Instagram: Chef_ TonettaLuke