bread has landed him in Greenville, N.C. as Executive Chef and Partner of Native Fine Diner. Owens’
focus nods to the timeless dishes and preparations of the American South.
Owens’ love for food is steadily influenced by small town, rural communities. With inspiration from
his blue collar roots, Luke embarked on a seven-year stint in Raleigh, NC during the Fall of 2009 –
most notably while spending time at Coquette and The Raleigh Times. In March of 2016, he and his
wife, Brittany, Native’s interior designer, began the process of uprooting a young family and making
the 2-hour move East for Luke to helm the kitchen as Chef de Cuisine at Boiler Room Oyster Bar. By
March of 2017, Luke was given the Chef de Cuisine position at one of NC's most notable fine dining
restaurants, Chef and the Farmer.
With their lives back in Eastern N.C. the couple began to work on realizing their dream of a
restaurant of their own. They did so with Native Fine Diner, housed in one of the city’s most historic
downtown buildings. Native elevates what folks consider to be traditional diner food in an 85-seat,
mid-century modern atmosphere. Luke Owens’ focus is on utilizing unique partnerships with local
farmers and parlaying that into menus that are equal parts progressive and nostalgic.