Born in Pampanga, Philippines, and raised in Oahu, Hawaii, Chef Luis began his career at Morimoto in Honolulu, gaining a disciplined foundation in Japanese technique, before spending four years at Fête under James Beard Award-winning chef Robynne Maii. In late 2021, he moved to New York City, cooking at Al Coro (★★) before joining Margot in Fort Greene, where he rose to Executive Chef over two years. His cuisine is rooted in Hawaii Regional Cuisine and shaped by his Filipino heritage; his cooking centers on fresh produce, herbs, and umami, with an abiding commitment to zero waste and indigenous practices.
