Fresh Daily
Luke is a Creole-inspired Brasserie in the heart of New Orleans’ Central Business District on world-famous St. Charles Avenue, steps from the French Quarter neighborhood. A lively atmosphere surrounds the raw bar, which offers the freshest seafood and oysters procured daily from the Gulf of Mexico. Chef Corey Sharp is at the kitchen's helm, featuring dishes highlighting local purveyors and farmers’ market ingredients. Behind the bar, a selection of bartender-created specialty cocktails is offered among a carefully curated list of wines from throughout the world and locally crafted brews.
Corey Sharp
Originally from Michigan, Corey developed a deep connection to food through farming, foraging, and hunting. That early experience shaped his passion for cooking, inspiring a farm-to-table approach that highlights seasonal and locally sourced ingredients.
After moving to New Orleans 12 years ago, Corey immersed himself in the city’s vibrant culinary scene, blending his Midwestern roots with Southern flavors. His culinary journey with BRG Hospitality began at La Provence, where he served as Sous Chef from 2013 to 2017. He then joined Luke as Sous Chef before moving to Restaurant August in 2018 as Executive Sous Chef. In 2019, Corey returned to Luke as Executive Sous Chef, earning a promotion to Chef de Cuisine in 2021 and later stepping into his current role as Executive Chef.
Beyond the kitchen, Corey is a dedicated leader and mentor, passionate about teaching others the craft of cooking. Whether training young chefs or sharing knowledge about sourcing and sustainability, he finds fulfillment in helping others grow.
When not working, he enjoys passing down these traditions to his daughters, ensuring a love for food and nature lives on.
executive chef
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