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This profile was last updated on 10/25/07  and contains information from public web pages.
 
Background

Employment History

15 Total References
Web References
Reviews
www.terrabistro.com, 25 Oct 2007 [cached]
Chef Peter Lukes
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Owner/Chef Peter Lukes offers his 'inspired cuisine' in a locale that, he feels, serves as a pleasant get away for city- dwellers.A mixture of Californian/Continental cuisine creates the New American style that Peter proudly feels is done best at Terra.
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Chef Sampler: Lukes has flare for European-style cooking
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Pete Lukes, chef and co-owner of Terra American Bistro, 1119 Alameda Blvd. N.W. 792-1700.
Tribune: What's your background?
Lukes: I was born in 1959 in Staten Island, New York City.
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Lukes: I remember when I was growing up (mostly in Albuquerque) that I spent a lot of time cooking with my mom, spent a lot of time in the kitchen learning how to use knives.
I kind of liked making the Italian stuff.
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Lukes: I'm a French-trained chef.I lean toward the European style of cooking, no doubt about it.And working in California as long as I did - I was executive chef at the City Club of San Francisco - I can't help but be influenced by the Pacific Rim.
Tribune: What is your favorite meal to cook?
Lukes: When I'm at home, I really like to grill steak.Grill it outside with some marinated vegetables.I kind of like to eat simple at home.
Tribune: What is your favorite meal to eat?
Lukes: I really dig well-made southern Italian dishes, the red sauces.I'm in love with the tomato.I love a good pasta Bolognese.
Tribune: What food are you embarrassed to admit you like eating?
Lukes: I go get a McDonald's hamburger every now and then.No fries.Just three hamburgers, the small ones, the 75-cent jobs.
Tribune: Is there something you won't eat?
Lukes: Raw garlic.
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Lukes: Shrimp.There's no flavor in it.
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Lukes: Some things we use a lot more than you would expect are capers and pickles because food needs just the right amount of acid to complete the palate effect.We use capers and pickles in a variety of fashions.
Tribune: At what restaurants, besides Terra, do you enjoy dining?
Lukes: Taj Mahal.I'm pretty fond of Indian food.And we go down to Seasons.They take good care of us there, and the dining room is beautiful.
Tribune: If you could have only one cookbook, what would it be?
Lukes: "The Joy of Cooking."
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Lukes: Chefs burn out because they don't take the time to regenerate themselves, to reinvent themselves.
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Here are some of Pete Lukes' favorite recipes:
The Albuquerque Tribune: Food
www.abqtrib.com, 27 Jan 2006 [cached]
Chef Sampler: Lukes has flare for European-style cooking
...
Pete Lukes, chef and co-owner of Terra American Bistro, 1119 Alameda Blvd. N.W. 792-1700.
Tribune: What's your background?
Lukes: I was born in 1959 in Staten Island, New York City.
...
Lukes: I remember when I was growing up (mostly in Albuquerque) that I spent a lot of time cooking with my mom, spent a lot of time in the kitchen learning how to use knives.
I kind of liked making the Italian stuff.
...
Lukes: I'm a French-trained chef.I lean toward the European style of cooking, no doubt about it.And working in California as long as I did - I was executive chef at the City Club of San Francisco - I can't help but be influenced by the Pacific Rim.
Tribune: What is your favorite meal to cook?
Lukes: When I'm at home, I really like to grill steak.Grill it outside with some marinated vegetables.I kind of like to eat simple at home.
Tribune: What is your favorite meal to eat?
Lukes: I really dig well-made southern Italian dishes, the red sauces.I'm in love with the tomato.I love a good pasta Bolognese.
Tribune: What food are you embarrassed to admit you like eating?
Lukes: I go get a McDonald's hamburger every now and then.No fries.Just three hamburgers, the small ones, the 75-cent jobs.
Tribune: Is there something you won't eat?
Lukes: Raw garlic.
...
Lukes: Shrimp.There's no flavor in it.
...
Lukes: Some things we use a lot more than you would expect are capers and pickles because food needs just the right amount of acid to complete the palate effect.We use capers and pickles in a variety of fashions.
Tribune: At what restaurants, besides Terra, do you enjoy dining?
Lukes: Taj Mahal.I'm pretty fond of Indian food.And we go down to Seasons.They take good care of us there, and the dining room is beautiful.
Tribune: If you could have only one cookbook, what would it be?
Lukes: "The Joy of Cooking."
...
Lukes: Chefs burn out because they don't take the time to regenerate themselves, to reinvent themselves.
Chef and co-owner Peter ...
terrabistro.intuitwebsites.com, 31 Jan 2013 [cached]
Chef and co-owner Peter Lukes did what a lot of native New Mexicans do---he left, then he came home. After working in fine restaurants in San Francisco, Lukes decided to return to Albuquerque and open a San Francisco-inspired restaurant. And he chose a surprising location. Terra American Bistro reposes in the rural reposes in the rural North Valley, miles from any other restaurants. But he built it and they came, not surprisingly for food as good as this.
News
www.musicguildofnewmexico.org, 9 May 2012 [cached]
Educational programs included Peter and the Wolf, Young Artists' Competition in Piano, and Popejoy Concerts for 4 th and 5th graders.
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Those present enjoyed the delicious cuisine of Chef/Owner Pete Lukes, complete with generous portions. (I heard one report that the chicken was dry and over-cooked, but all other reviews were glowing.) It was a beautiful and sunny day-perfect for a trip to the North Valley for those of us who do not live there.
Owner/chef Peter Lukes ...
albuquerqueairport.place.hyatt.com [cached]
Owner/chef Peter Lukes combines thoughtful flavors with imaginative presentation.
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