Luke Caprari has recently joined forces with Sofia Crokos, Co-Owner of Elaia Estiatorio in Bridgehampton, as Executive Chef.
Chef Luke Caprari grew up on Long Island, surrounded by a family of Italian, classically trained chefs. From making fresh ravioli at just three years old to stepping into a professional kitchen at a young age, his passion for the culinary arts developed early. Chef Caprari studied at the Culinary Institute of America in Hyde Park before continuing his education through hands-on industry experience and mentorship from a family member and executive chef. He also draws inspiration from traveling abroad and immersing himself in different cultures through food experiences that continue to shape his culinary perspective and approach.
Chef Caprari brings over 10 years of kitchen experience on Long Island, including Saltwater Kitchen Catering, Tweeds Buffalo Bar, Mill Pond House, and most recently Southampton Bathing Corp. With a unique local perspective, Chef Luke will continue to serve classic dishes off of the beloved Greek menu, while also bringing new seasonal offerings and specials to the table, including a Fluke Crudo with citrus-fennel vinaigrette, grapefruit segments, honey, squid ink crackers, and Aleppo, and a linguine with lobster tail, shrimp, scallops, saffron-lemon, dill cream sauce, and shallots.