Meet Troy Luke Jr., a second-generation Guyanese American Chef and the creative force behind Don Carne. Born in Brooklyn but shaped by Atlanta and Athens, Troy brings over a decade of culinary mastery to the table. His company, Don Carne, redefines culinary experiences, blending stress relief, event blessings, and a taco obsession into every dish. From intimate dinners to large-scale events, Troy’s journey spans chef residencies, fundraisers, and a mission to mentor budding culinary talents.
Can you tell us about your background and how you got started in the culinary world?
My name is Troy Luke Jr. I hail from Brooklyn, New York, but I was raised in Atlanta and Athens. I’m a second-generation Guyanese American Chef with over a decade of experience in the culinary industry. My journey began at the Atlanta Technical Institute for Culinary Arts and continued with studies in Business Administration at The University of North Georgia. However, the bulk of my culinary expertise has been forged through hands-on experiences in various kitchens.
What inspired you to establish your own private chef company, Don Carne?
Don Carne was born out of a desire to alleviate my clients’ stress while planning events. Our motto, “Stressed Blessed and Taco Obsessed,” encapsulates clients’ journey. They arrive stressed, feel blessed to have their event, and eventually leave taco-obsessed. I wanted to infuse creativity into food, blending my love for tacos with a passion for Italian and French cuisine.
Could you share the range of services Don Carne offers?
Don Carne offers diverse culinary experiences, from intimate two-person dinners to sizable private events. We specialize in in-home meal prep and are expanding into delivery meal prep. Additionally, we engage in chef residencies and pop-ups with local breweries and bars in Atlanta and Athens. Cooking classes, fundraising dinners with nonprofits, and a culinary program tailored for teens and college freshmen are also part of our offerings.
You mentioned your involvement in fundraising events and culinary programs. Could you elaborate on that aspect of your work?
Absolutely. Don Carne collaborates with nonprofits to host fundraising dinners, such as the recent participation in the New Orleans TOP TACO festival, which aimed to support underprivileged youth. Furthermore, we have a culinary program designed to not only enhance culinary skills but also instill valuable life skills in young individuals, inspired by my own growth in the kitchen.
What upcoming projects or products can we expect from Don Carne?
We’re on the brink of launching a Marinade and Avocado salsa in 2024, offering a new dimension to flavor enthusiasts. Additionally, we have merchandise catering to fellow taco lovers. My ongoing commitment is to guide others on their culinary expeditions while expanding the offerings and experiences provided by Don Carne.
