Owner and Executive Chef, Four by Brother Luck
The Art Institute of Phoenix
The Art Institute of Phoenix gave me a solid foundation for French cookery and instilled values on how to be a great chef. Brother Luck , Owner and Executive Chef, Four by Brother Luck Associate of Applied Science in Culinary Arts, 2003 , The Art Institute of Phoenix
Bested Bobby Flay, Competed on "Top Chef" and "Chopped," and Operates Successful New Colorado Restaurant
Brother Luck is the owner and executive chef at his own restaurant, Four by Brother Luck, in Colorado Springs, Colorado. He's quick to point out that Brother is his real name and he backs up his bold moniker with an equally impressive résumé of executive chef positions in Colorado and Texas. Four by Brother Luck is the culmination of its creator's experience in the kitchen. The restaurant features a menu themed by the four seasons. He opened his own business building a solid reputation at the Craftwood Inn Restaurant.
Luck made a nationwide name for himself in 2018 through his experience on Bravo's television show "Top Chef," where his dishes ranked high amongst the judges. He also bested popular chef Bobby Flay in on the Food Network's "Beat Bobby Flay" and competed on the network's "Chopped" competition show.
With so many culinary successes, it's difficult to imagine that Luck had so many odds stacked against him-not in the culinary industry, but in life. His father passed away when Luck was only 10 years old and his mother spent many of the following years in prison. Luck moved from one relative's house to another in California, before ending up with a cousin in Phoenix.
In Arizona, Luck found his passion for food. He began working in professional kitchens at the age of 14. He also became involved with the Careers through Culinary Arts Program (C-CAP) that helps underserved public school students to prepare for college and careers in the restaurant and hospitality industries. Luck participated in chef mentoring, field trips, job shadowing, and college and career advising programs that led him to a successful culinary career.
It also led him to The Art Institute of Phoenix. He'd begun to train with one of the school's Master Chefs through the C-CAP program. Luck then decided to compete in The Best Teen Chef Competition, where he earned a culinary scholarship to attend The Art Institute of Phoenix. He says that his time at the school provided a solid foundation for French cooking and taught him the values of how to be a great chef. "All of my instructors were so memorable. [They] taught me so much as a member of their culinary team. I was inspired to learn about wine, to appreciate simplicity, and to keep my attitude in check." He earned an Associate of Applied Science in Culinary Arts from the school in 2003.
Today, he is a Certified Executive Chef through the American Culinary Federation and a testament to the power of determination and creative passion. He recommends that students embrace culinary arts as a lifestyle and prepare for a demanding and challenging career. "Get out there and work in the industry as soon as possible. The school work is never tougher than being in the real setting."
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