Team Leader

Luna Hartwell – 36-year-old female chef with a Southern American look

My name is Luna Hartwell, and I’m a 36-year-old chef raised just outside Charleston, South Carolina. My journey with food didn’t begin in a professional kitchen—it began in my grandmother’s backyard, gathering okra and sun-warmed tomatoes in the thick Carolina heat. She taught me that true flavor starts long before the knife touches the board, and that respect, patience, and intention are what transform a meal into a memory.

Nearly twenty years in this industry have taught me that cooking isn’t just about technique—it’s about precision, humility, and the constant pursuit of mastery. After training at the Culinary Institute of America in Hyde Park, I worked my way up the hard way: sweating on the line, thinking fast, moving faster, and keeping every station spotless. I’ve cooked in kitchens from New York to Napa, endured a demanding stage in Paris, and led two restaurant openings—one of which earned a James Beard nomination for Best New Restaurant in the Southeast.

And like any chef worth their salt, I’ve had my moments—burned sauces, overseasoned plates, one unforgettable night where an entire tray of panna cotta hit the floor. We improvised with whipped cream and charm. Those mistakes shape you. They teach discipline, grace under pressure, and how to lead a team that trusts you even when the walk-in dies in the middle of July.

Today, I run a contemporary Southern kitchen that honors tradition while pushing boundaries. I believe every chef should understand the science, craft, and story behind each dish. Cooking isn’t just preparing food—it’s storytelling. The way we collaborate, train, and treat our ingredients determines the legacy we leave behind the pass.

When I’m not in the kitchen, you’ll probably find me cleaning fish on the dock or fermenting something unusual in my garage. I mentor young chefs because someone once believed in me before I believed in myself—and I’m committed to paying that forward. A rising kitchen lifts everyone in it.

My Team Members

Harper Lane

A calm, confident chef in her mid-30s who believes that a kitchen’s strength comes from trust and collaboration. For her, good cooking begins with the people—not the equipment.

Riley Monroe

A young, energetic chef from Texas who thrives across all stations. Creative, fast-thinking, and disciplined, she brings fresh ideas and unwavering enthusiasm to the team.

Avery Coleman

A focused and collaborative chef from Detroit in her mid-30s. Versatile and steady under pressure, she supports every corner of the kitchen and helps refine dishes with a sharp palate.

Sienna Brooks

A dedicated young chef experienced in a wide range of cooking styles. Adaptable and reliable, she steps into any role needed and keeps the team grounded during high-pressure services.

If you ever need a hand or have a question, don’t hesitate to reach out via the Contact page. I’m always happy to help!