Luis Vega is our Executive Chef, a mentor and a friend. He has been a vital part of the Crow’s Nest family since 2014. A talented, creative and culinary school-trained cook, his credentials are impeccable, serving as a line cook, assistant chef and head chef at several respected restaurants in the region. Luis has trained under several Le Cordon Bleu chefs, specializing in creating steak and seafood dishes as well as signature soups and sauces.

Luis began his career volunteering at a local church, where he discovered his passion for preparing food. He continues his volunteer work as a counselor for young people. When not cooking, he enjoys surfing, cycling and hiking.

Louis says “It’s wonderful to work at a restaurant where the owner is as passionate about food as I am. Art and I are a great team, working together to create exciting dishes.”