Luke Owens is an American chef currently residing in North Carolina. Piedmont-born and Eastern-bred have landed him in Greenville, as Executive Chef and Owner of Native Tongue Hospitality. This group encompasses Julep Contemporary Kitchen, and his latest venture, Native Fine Diner, in the heart of Greenville’s revitalization project on Dickinson Avenue.
Julep is a contemporary American restaurant, where the kitchen takes its culinary cues from the timeless dishes and preparations of the American South. Luke hopes guests see Julep as the greatest dinner party engagement - a chance to socialize over thoughtfully composed comfort foods paired with really good cocktails.
Native offers a modern take on classic diner dishes and features a mid-century aesthetic with elements from the original restaurant, Carolina Grill, which opened in the space in 1903 as an anchor for locals in the Tobacco District for many years.
Native Tongue Hospitality is focused on utilizing unique partnerships with local farmers and parlaying that into world-influenced menus that are equal parts creative and nostalgic.
Luke has been cooking for almost two decades. A six-year stint in Raleigh, NC helped him gain momentum in the industry, beginning in the Fall of 2010 – most notably while spending time at Coquette and The Raleigh Times. In March 2015, he and his wife began the process of uprooting their young family and making a 2-hour move East to helm the kitchen as Chef de Cuisine at Boiler Room Oyster Bar. By March 2016, Luke had earned the Chef de Cuisine position at one of NC's most notable fine dining restaurants, Chef and the Farmer.

Today, Luke hopes guests will start here, on his current chapter, to experience his view on cooking, family, and people - and how they all work together.