Luke Shaffer
Chef Instructor, Culinary Arts
For Journalists & Food Writers
Work with Luke"I'm a born-and-raised Texan who grew up on Southern classics, and then got classically trained. Bringing those worlds together is my delicious journey."
About
Chef Luke was Chef’s Roll “Featured Instructor of the Month” in 2017, has worked as an executive chef, and has won Auguste Escoffier School of Culinary Arts Legacy Award in 2020.
At the feet of his Granny is where it began for Luke. He was making chicken fried steak by the time he was in junior high. His college pals got him a smoker for his birthday and decided Luke was going to barbecue every Sunday.
During his time at The University of Texas, Chef Luke waited tables and cooked. So he really never had the chance to not be in this industry! From fine Japanese cuisine to a mom-and-pop coffee shop, Luke has seen a lot. He’s worked every station, including the front of house.
Chef Luke enjoys making people happy with food and believes that to get paid to do what you love is something that a lot of people don’t get to do. So he counts himself lucky there.
Now he gets to pass on his experience to the next generation. Sharing stories, wisdom, and the dos and don’ts is a really cool privilege that he’s happy to have. Being a Chef Instructor allows him the chance to share the “if I knew then what I know now”s of the culinary industry!
Meet Chef Luke Shaffer
Honors & Awards
- Auguste Escoffier School of Culinary Arts Legacy Award, 4th Quarter, 2020
- Chef's Roll "Featured Instructor of the Month", April 2017
Professional EXPERIENCE
- Executive Chef - 290 Grind, Giddings, TX
- Chef de Partie - Swift's Attic, Austin, TX
- Executive Sous Chef - Haddington's, Austin, TX
- Prep Cook - Uchi, Austin, TX
Dish Examples
Johnny Cakes with Pulled Pork, Cucumber Tomato Salad, and Green Tomato Jam
This dish is an excellent vehicle for local seasonal vegetables. Supporting and eating local is an important part of my food philosophy.
Poached Shrimp and Potatoes, Charred Corn, Andouille Corn Puree
This dish is essentially a deconstructed shrimp boil, which combines my love for classic Southern cuisine and fine-dining plating.
Pan-Roasted Venison, Golden Beet Puree, Burnt Carrots, Roasted Root Vegetables
This dish showcases wild game - which is my favorite to cook and eat - along with seasonal vegetables in various preparations.
Education
- Bachelor of Science in Radio-Television-Film, The University of Texas at Austin, Austin, TX
- Associate of Applied Science Degree in Culinary Arts, Le Cordon Bleu, Austin, TX
In The News
Tasting Table 11/25/2024
Escoffier King of Chefs Blog, 5/2/2016
Special Interests
Hunting, fishing, and playing golf.