about luke
Luke’s passion for food and cooking was sown early while he learned the craft from his mother. At the ripe age of 11, Luke channeled this passion into his first business venture in the food industry. Living on Monhegan Island, off the coast of Maine, Luke saw an underserved breakfast market of about 1,000 summer residents. Several months of refining and perfecting his recipe followed, and after negotiating a deal for a baker’s dozen with a local storeowner, Luke’s Heavenly Bagels was born. For the following two summers, the summer residents of Monhegan would no longer go hungry during the morning hours and Luke became affectionately known as the island’s “Bagel Boy.”
Luke’s Heavenly Bagels was founded with an innate entrepreneurial spirit – but it’s a spirit that is not unique to just Luke amongst the Chappell clan. In fact, Luke needed to look no further then his own parents for entrepreneurial inspiration. In 1970, Tom and Kate Chappell founded Tom’s of Maine, a natural personal care products company that pioneered the use of all natural ingredients in personal care. Luke, as the youngest of five, was able to learn first hand the importance of putting the company values first. Throughout his school age years, Luke worked four different internships at Tom’s of Maine, and gained diverse experience ranging from sales and marketing to lab work.
Luke’s Heavenly Bagels was founded with an innate entrepreneurial spirit – but it’s a spirit that is not unique to just Luke amongst the Chappell clan. In fact, Luke needed to look no further then his own parents for entrepreneurial inspiration. In 1970, Tom and Kate Chappell founded Tom’s of Maine, a natural personal care products company that pioneered the use of all natural ingredients in personal care. Luke, as the youngest of five, was able to learn first hand the importance of putting the company values first. Throughout his school age years, Luke worked four different internships at Tom’s of Maine, and gained diverse experience ranging from sales and marketing to lab work.
While attending Trinity College, Luke managed a school eatery known to its members as “The Eating Club." During Luke’s time as manager, Luke employed three servers, a chef, and was entrusted by the club’s 75 members to see that the quality of their lunch and dinners far surpassed those of typical collegiate fare. Indeed, club members, most of whom were incredulous that college food could be so good, readily applauded Luke’s effort. Before long, “The Eating Club” had to turn away prospective members as the seats in the dining room were full.
Upon graduation from Trinity College, Luke went to work for Colgate-Palmolive as a member of the sales team. Luke’s role as a category development analyst meant he was frequently analyzing shopper behavioral data, industry trends, and sales figures to help retailers achieve their own unique sales goals. His work earned him valuable experience, but in his heart of hearts, he knew food was his true calling, and in 2008 Luke set out to make that calling a reality.
While reading some influential works including Michael Pollan’s, The Omnivore’s Dilemma, Luke began to set his plan in motion by gaining work as a farmhand on Bartlett’s Farm, a 200 acre farm on Nantucket Island, off the coast of Massachusetts. At Bartlett’s, Luke harvested an eclectic assortment of vegetables from jalapeño peppers to heirloom tomatoes. In the process, he was able to sharpen his understanding of the importance of small local farming in today’s food supply chain.
In 2009, while drawing on his own experiences as the island “Bagel Boy” as well as the inspirational education from his parents, Luke began work on Luke’s Local. Now open, Luke’s Local is a commuter market, which serves prepared meals as well as local produce to hungry commuters as they disembark the train heading home. Luke strongly believes that this model will offer both quality and convenience, while also adding the extra benefit of lowering energy consumption. Luke’s Local serves commuters in one centralized location, thereby greatly reducing the number of stops typically made by a home delivery truck. Commuters need not make that extra stop at the store before arriving home, instead, their meals made with fresh, local ingredients will be waiting for them at the station.
Upon graduation from Trinity College, Luke went to work for Colgate-Palmolive as a member of the sales team. Luke’s role as a category development analyst meant he was frequently analyzing shopper behavioral data, industry trends, and sales figures to help retailers achieve their own unique sales goals. His work earned him valuable experience, but in his heart of hearts, he knew food was his true calling, and in 2008 Luke set out to make that calling a reality.
While reading some influential works including Michael Pollan’s, The Omnivore’s Dilemma, Luke began to set his plan in motion by gaining work as a farmhand on Bartlett’s Farm, a 200 acre farm on Nantucket Island, off the coast of Massachusetts. At Bartlett’s, Luke harvested an eclectic assortment of vegetables from jalapeño peppers to heirloom tomatoes. In the process, he was able to sharpen his understanding of the importance of small local farming in today’s food supply chain.
In 2009, while drawing on his own experiences as the island “Bagel Boy” as well as the inspirational education from his parents, Luke began work on Luke’s Local. Now open, Luke’s Local is a commuter market, which serves prepared meals as well as local produce to hungry commuters as they disembark the train heading home. Luke strongly believes that this model will offer both quality and convenience, while also adding the extra benefit of lowering energy consumption. Luke’s Local serves commuters in one centralized location, thereby greatly reducing the number of stops typically made by a home delivery truck. Commuters need not make that extra stop at the store before arriving home, instead, their meals made with fresh, local ingredients will be waiting for them at the station.
about chef jessy
Jessy has always had an intimate relationship with the arts – from music to photography, her interests in art have been both broad and passionate. Her early zeal for artistic pursuits eventually evolved into a real passion for food – and the ultimate realization that food can be an art in itself.
Jessy started her career in food as a restaurant host while only 14 years old. Her early experience with the ins and outs of running a restaurant made a significant impact on her, and she was amazed by the camaraderie in the kitchen. The staff worked as a team, and Jessy soon felt that the family atmosphere in the kitchen was something she wanted to be a part of for the long term. As high school graduation approached. Jessy’s passion for food was greater then ever; she wanted to learn more and to hone her skills in the kitchen, and before the age of eighteen, she knew food was her true calling.
Jessy attended the Le Cordon Bleu Program at the California Culinary Academy in San Francisco while also working on the kitchen staff of Tres Agaves, a then new restaurant opening in the city. From there, she worked as a chef de parte in several of San Francisco’s most highly regarded restaurants including Quince and RN74 before eventually following her heart to Luke’s Local.
Here at Luke’s Local, Jessy works daily to select the freshest seasonal ingredients for each meal. With those fresh, local ingredients, she takes much pride in preparing a variety of meals with much care and aplomb. Trying her food, one cannot help but see a certain artistic element – the spices, aromas, textures and presentation all working together to create truly exceptional fare. We at Luke’s Local think Jessy’s talent for the culinary arts will rival any, and we invite you to please stop by our shop and try her work for yourself!
Jessy started her career in food as a restaurant host while only 14 years old. Her early experience with the ins and outs of running a restaurant made a significant impact on her, and she was amazed by the camaraderie in the kitchen. The staff worked as a team, and Jessy soon felt that the family atmosphere in the kitchen was something she wanted to be a part of for the long term. As high school graduation approached. Jessy’s passion for food was greater then ever; she wanted to learn more and to hone her skills in the kitchen, and before the age of eighteen, she knew food was her true calling.
Jessy attended the Le Cordon Bleu Program at the California Culinary Academy in San Francisco while also working on the kitchen staff of Tres Agaves, a then new restaurant opening in the city. From there, she worked as a chef de parte in several of San Francisco’s most highly regarded restaurants including Quince and RN74 before eventually following her heart to Luke’s Local.
Here at Luke’s Local, Jessy works daily to select the freshest seasonal ingredients for each meal. With those fresh, local ingredients, she takes much pride in preparing a variety of meals with much care and aplomb. Trying her food, one cannot help but see a certain artistic element – the spices, aromas, textures and presentation all working together to create truly exceptional fare. We at Luke’s Local think Jessy’s talent for the culinary arts will rival any, and we invite you to please stop by our shop and try her work for yourself!
about alex
Alex grew up in Rowayton, CT while also spending significant time on Cape Cod, MA. Both New England coastal communities helped to foster an early affinity in Alex with the sea – an affinity which has translated to a love of New England style food - seafood in particular.
After graduating from Trinity College with a BA in Economics, Alex worked at JP Morgan in Manhattan for nearly two years before deciding to take advantage of his youth and travel. His travels took him from Nantucket MA to Central America and back again, with a cross-country drive with Luke in between. Food played a central role in these travels – in fact, Luke and Alex’s meandering car route from Maine to California was largely dictated by a guide book pointing out the best roadside eateries in the U.S.
Looking to combine his love of both food and coastal living, Alex recently moved to California to join his long time friend Luke in assisting full time with Luke’s Local as the store manager. Come drop by the shop and visit or feel free to send any comments or suggestions to Alex at alex@lukeslocal.com. Thank you!
Please send us suggestions and thoughts!
After graduating from Trinity College with a BA in Economics, Alex worked at JP Morgan in Manhattan for nearly two years before deciding to take advantage of his youth and travel. His travels took him from Nantucket MA to Central America and back again, with a cross-country drive with Luke in between. Food played a central role in these travels – in fact, Luke and Alex’s meandering car route from Maine to California was largely dictated by a guide book pointing out the best roadside eateries in the U.S.
Looking to combine his love of both food and coastal living, Alex recently moved to California to join his long time friend Luke in assisting full time with Luke’s Local as the store manager. Come drop by the shop and visit or feel free to send any comments or suggestions to Alex at alex@lukeslocal.com. Thank you!
Please send us suggestions and thoughts!
