House water is purified and filtered

LUMA is dedicated to using artisanal producers, sustainable purveyors, local and organic farmers whenever possible, for the inspiration and direction of our menu.

Chef Brandon McGlamery
A graduate of the California Culinary Academy, McGlamery has gained an array of international culinary experience during his tenure at some of the most prestigious restaurants across the nation. McGlamery has held positions at California’s Stars Restaurant, French Laundry and Chez Panisse, The Dining Room at the Ritz-Carlton Naples, Jardinière. Chef McGlamery also created and executed a self-styled apprenticeship at Gordon Ramsey in London and Guy Savoy in Paris. Before joining LUMA, he was the Chef de Cuisine at Bacchanalia in Atlanta, Georgia.

By working with local farmers on a daily basis, Chef McGlamery’s cuisine focuses on using the freshest ingredients available. The availability of key fresh ingredients and choice cuts of meat dictate what dishes are offered and when.

Chef McGlamery has become an avid fisherman over the years. He couples this lifestyle with his passion for conservation. From this love, he has become a strong advocate of sustainable fishing, and has been selected for the exclusive, invitation only sustainable cuisine Cooking for Solutions Events at the Monterey Bay Aquarium. McGlamery was also chosen to serve on the Founder’s Council for the inaugural Atlanta Food & Wine Festival to further his efforts in sustainable fishing and cooking.

Chef Brian Cernell
From the time he was a teenager, Brian knew he was meant to exert his energy and dedication in a kitchen, not in an office building.  After graduating from the Orlando Culinary Academy in 2004, Brian initially worked exclusively on savory side of the kitchen, in notable restaurants throughout Charleston.  However, after joining the culinary team at Luma on Park in 2007, Brian discovered his aptitude for baking.  Accepting the role as Pastry Chef, Brian experimented with classical recipes and diverse flavors, meticulously balancing sweet components with savory nuances.  At Luma, Brian relishes challenging diner’s traditional notions of a dessert, while at Prato, he enlists a rustic, straightforward approach in crafting pastries and dough. At both restaurants, Brian believes that superior ingredients should be the focus of any and every plate.