Chef JR Luna was the chef at McCormick and Schmick’s located in Chicago until early 2009. He is currently the Executive Chef at LUXBAR, part of Gibsons Restaurant Group in the Gold Coast of Chicago. Luna’s culinary career started similar to many other chefs – from the bottom by washing dishes for a catering company. Luna has applied a somewhat unorthodox approach to learning the craft which he applied to all aspects of food service, from high volume production of meals to fine dining. His multifaceted experience and sheer determination has helped him develop his skills. Luna defines his culinary style as a mix of new and old culinary techniques and traditions; he constantly elevates and challenges himself with his passion and strong sense of taste, sight and smell. He enjoys using local purveyors, whom he can work closely with to get the specific ingredients he needs to execute a menu. “Cooking food we can eat everyday” has been has always been his philosophy in the kitchen.