Luke Venner joined BLT Fish in New York City as executive chef earlier this year. At BLT Fish, he’s putting his own mark on the dual-concept restaurant’s menu, which features New England-style fish-shack cuisine on the ground floor and fine-dining fare upstairs. The South Dakota native got his start cooking at restaurants in Colorado before moving to California wine country, where he was chef de partie at Redd in Yountville. Most recently he was the chef at Millwrights in ...
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Contact: Desiree Torres Desiree.Torres@penton.com