Chef Luke Houghton
Executive Chef Luke Houghton began his culinary career at age16 while attending high school and also capitalized on opportunities to spend time throughout Europe. After spending 2 years as a baker in Skaneateles, Luke began a 5-year stint as Executive Sous Chef at Skaneateles’ 4-Star, 4-Diamond rated Mirbeau Inn and Spa in 1999. He joined the Savannah Dhu Culinary Team in 2004 and helped make significant efforts in upgrading the quality of the fare and overall dining experience. Luke directed the experiment station at Savannah Dhu which included cheese making, gardening (which included aquaponics), sausage making, canning, food photography and website design. He also handled meat processing, butchering and preserving. Luke has now created Pure Catering and Events, which specializes in the planning, management and operatiions of high quality events throughout Central New York and the Finger Lakes Region. He also provided consulting services as Chef for Anyela’s Vineyards in Skaneateles, where he has developed sprawling vegetable gardens, food and wine pairings with a full service event venue. In 2013, Chef Luke also acted as the Executive Chef for the Beauvine Chophouse and Wine Bar; building the entire operation from its construction in 2011 through its opening in August 2013.
Kelly J. Knapp, Event Coordinator
Kelly has a combined experience in hospitality of 20 plus years. She started on her management path in college as a bartender and was inspired with the opportunity of heightening the guest experience. After years of service as Director of Operations for an independent medical evaluation company and raising her family, Kelly’s exact skills and ability to multi-task smoothly have proven to be the niche she was looking for in event planning and hospitality.
Kelly has an extensive background in administrative duties, hospitality, bartending, catering sales, event planning, design and décor, and the execution of events. After spending many years managing and working at properties such as Savannah Dhu, Beauvine Chophouse, and numerous private employers; it has afforded Kelly to hone her skills in not only a fine dining atmosphere, but also fast paced service.
Working with Chef Luke Houghton for over a decade; the goal has always been simple, build long term relationships and provide a superior experience.