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.
Jason Campbell, an Orlando native graduated from Le Cordon Bleu in 2004. Jason began his training at many well-established restaurants in the area. In 2008, he joined the team at The Ravenous Pig. Under the direction of the James Petrakis, Campbell worked his way up to become Chef de Cuisine at Cask + Larder.
In 2014, he relocated to Cincinnati and helmed the Chef de Cuisine position at Metropole at 21c Museum Hotels. He strived to create boundary-pushing, seasonally-driven dishes that led to Metropole being named among “Cincinnati” Magazine’s Best Restaurants.
In 2015, he was named Executive Chef of 21c Oklahoma City where he opened Mary Eddy’s Kitchen x Lounge. The dynamic menu changed frequently based on the availability of local products. Chef Campbell was voted “Best Chef” in Oklahoma City in 2016, 2017, respectively.
Eager to get back to the culinary scene of his home state, Campbell enthusiastically joins the culinary team of Luke’s Kitchen and Bar as Executive Chef. He is looking forward to cooking for his home city of Orlando, Florida once again.
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.