Luke Davin

Location: Los Angeles, California

Education: French Culinary Institute, Saint Joseph's University , Penn State University

Expertise: Seafood Butchery, Ramen, Vegan Food, Japanese Cooking and Fermentation, Modern Americana

Luke Davin was the first Food Lab intern.
Luke founded the Eat My Heart Out Supper Club.
Currently helping Hank's Bagels prepare for the future in Los Angeles.

Experience

Luke Davin was the first Food Lab intern. He founded and successfully crowd-funded the Eat My Heart Out Supper Club in 2012, and he managed crowd funding for YUJI Ramen and OSAKANA.

Luke is an alumnus of the French Culinary Institute (now the International Culinary Center) and has worked for the chefs Yuji Haraguchi, Kevin Adey, and Jeremy Fox. He has cooked at Arby's and St. Anne's Soup Kitchen, and was culinary director of nine locations of ABC Pubs.

What's your desert island food?

"In deference to the logistics of the question, the only reasonable answer is clearly salt and lime peanuts. They're shelf-stable, provide protein and fight off scurvy."

What's your favorite condiment?

"Others may come and go, but there will always be Valentina hot sauce at my house."

About Serious Eats

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