Chef // Partner
After graduating from the California Culinary Academy, Brandon passionately pursued his culinary career, seeking exposure to both domestic and international techniques and experiences. He attributes much of his inspiration and success to time spent at notable Northern California dining destinations, including Delfina in San Francisco, The French Laundry in Napa Valley, and Chez Panisse in Berkeley. It was in these establishments that he first discovered his love for wood fired foods in the Italian tradition.
Before joining the team at Luma on Park, Brandon served as Chef de Cuisine at Bacchanalia in Atlanta, GA, where he worked with his mentor, James Beard Award winner, Anne Quatrano. Since Brandon was named Executive Chef at Luma on Park in 2006, the restaurant received much critical acclaim including Wine Spectator’s Award of Excellence, Florida Trend Magazine’s Golden Spoon Award and the AAA Four-Diamond Award. In 2011, Brandon enchanted guests with Italian inspired plates crafted from market-fresh ingredients prepared in Acunto oak-burning ovens with the opening of Prato. With the opening of his third concept, Luke’s Kitchen and Bar, Brandon will bring his culinary experiences to the table, with a menu inspired by the culinary traditions from coast to coast.
Richard “Ricky” Ferraro has been a wonderful Sous Chef since opening day at Luke’s and we are thrilled to recognize his talent and hard work through this promotion.
Chef Ricky started cooking at age 12 because cooking dinner was his nightly chore for his Italian American family. Chef traveled to Mexico for culinary school for 4 months and graduated from Daytona State College with an AAS in Culinary Management.
He is often inspired by his grandmothers’ and mother’s cooking, which was a blend of Italian, European, German, Irish, and Jewish cooking traditions.
Growing up in St. Louis and as son of a franchise owner, Tim was immersed in the restaurant industry at an early age. Some of his earliest memories of food center on working in his mother’s restaurants making pizza sauce and rolling dough. In 1991, Tim officially began his career in the restaurant industry as a server at Prima Pasta in Houston, where he was quickly promoted as the restaurants only manager. After overseeing the operations of numerous eateries across the country for the past 10 years, Tim moved to Atlanta to join Concentrics Restaurants and managed Murphy’s restaurant.
In 2007, Concentrics relocated Tim to Winter Park to operate the opening of Luma on Park. After working alongside Chef Brandon McGlamery and the talented team of Luma on Park, Tim came on board permanently as their General Manager. Following the opening of Prato in 2011, Tim was promoted to Operating Partner and manages all front of house operations for Park Lights Hospitality Group restaurants, Luma on Park, Prato and Luke’s Kitchen and Bar.