About Us
The Chef Lucas team feeds over 1000 people at Duke Children’s Hospital in Durham, NC in 2017 as a gesture of gratitude on behalf of sick children to all hospital staff.
Chef Lucas launches the Chef Lucas Bustaurant in 2019 for special private dinners for families and as a fundraising mechanism for organizations in the fight against childhood cancer and other illnesses. Lucas poses with Chef Yia Vang as they prepare a Kaymayan feast for 8 to raise funds for the American Cancer Society.
Lucas has drawn inspiration from some of the best chefs in the world. Lucas learning about food from the master, Chef Andrew Zimmern, as they prepare a meal to benefit Make-A-Wish.
What makes our Pizza so special?
Success comes from our
commitment to quality and love of our customers
Fresh dough balls are sourced locally from Alive & Kickin‘. People that know and are passionate about their dough.
Dough balls are cold fermented for 48-72 hours prior to baking for the perfect flavor.
For our sauce, we use San Marzano tomatoes for the perfect sweet-tangy taste.
Chef Lucas likes his sauce to a have a bit of a kick too. He developed his own pizza sauce and roasted garlic-ricotta sauce to create the right balance of flavors, sweetness, and heat.
Our cheese comes from Wisconsin so it has to be good.
Every pizza will have between 5-7 cheeses sourced from Burnett Dairy. You will taste the difference. Special thank you to Burnett Dairy for their cheese donations in our efforts to serve Children and families battling illness.
Toppings are primarily sourced from Minnesota’s own Hormel Foods.
Hormel’s Rosa Grande Pepperoni is second to none. Their bacon, Canadian bacon, and chicken are natural and fresh and their Italian sausage is bold, just the way Chef Lucas likes it.
