Welcome to Luke’s Kitchen and Bar, the third concept by the partners of Park Lights Hospitality Group, of Luma on Park and Prato – led by visionary chef Brandon McGlamery, Executive Chef Ricky Ferraro, and operations maven Tim Noelke.
Inspired by the culinary traditions from coast to coast, our trusted team delivers carefully curated oysters, a high-quality raw bar, an array of small plates, and entrees cooked over an open fire grill. The beverage program features classically-inspired libations prepared with fresh and house-made ingredients, as well as an extensive selection of craft beer and wine.
Our Team
Jonathan Wright
Originally from Pittsburgh, Jonathan Wright began his hospitality career with a passion for leadership, guest experience, and operational excellence. After earning his Bachelor of Business Administration in Business Management from Robert Morris University, he steadily grew his career across several markets, gaining a reputation for building high-performing teams and elevating service standards.
In 2017, Jonathan relocated to Los Angeles, where he managed multiple restaurant locations and refined his leadership style. In 2025, he joined Park Lights Hospitality as General Manager of Luke’s Kitchen and Bar, bringing strategic leadership, hands-on mentorship, and an unwavering dedication to service and hospitality excellence.
Ricky Ferraro
Chef Ricky started cooking at age 12 because cooking dinner was his nightly chore for his Italian American family. Chef traveled to Mexico for culinary school for 4 months and graduated from Daytona State College with an AAS in Culinary Management.
He is often inspired by his grandmothers’ and mother’s cooking, which was a blend of Italian, European, German, Irish, and Jewish cooking traditions. Ricky started as the opening Sous Chef at Luke’s before ascending to the role of Executive Chef, leading the kitchen with a focus on strong team culture and mentoring the next generation of culinary talent. His food reflects a balance of simplicity and elegance - seasonal, thoughtful, and rooted in both classic technique and his diverse culinary heritage.