By Turner Cowles
June 25, 2015

President and co-founder Luke Holden was raised in Cape Elizabeth, Maine; he founded his restaurant chain after “jonesing” for a good lobster roll in New York City. “All these great chefs [were] adding their interpretation of what a lobster roll was, but for me that was screwing it up,” Holden says. “They were adulterating the super-high-quality lobster meat.”

The first Luke’s Lobster restaurant opened in October 2009 in New York’s East Village. Six years later there are 16 locations, with one opening soon in Boston and another one just opened in Tokyo.

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