Luke Eschbach has over 20 years of experience in the Philadelphia culinary scene working at top restaurants throughout the City. In 2011, Luke joined Fork as Chef de Cuisine working with both Terence Feury and Eli Kulp. He moved to Central Pennsylvania with his family in 2014, and after reconnecting with Ellen and Eli, returned to Philadelphia to support the re-opening of High Street Hospitality Group restaurants after the pandemic. His role includes supporting the chefs and culinary team members in operations, planning, financial management, career development and new programs.