The new chef de cuisine for the Summit French bistro, Luis Young, created the Summit Melon Salad to highlight the incredible sweetness of the local melons, which can be found in groceries and farmer’s markets for a few fleeting weeks each summer.
“The family farms like Hirakata Farms of the Rocky Ford Growers Association provide us with the most wonderful melons to work with,” said Young. “It’s important to let the quality stand out with a simple and elegant salad that you can enjoy with us at the Summit restaurant, or create at home.”
Chef Luis’ work represents the perfect match between luxury and simplicity. His technique evokes the highest levels of quality and attention to detail, maintaining a clean and fresh style. His food is a constant homage to great ingredients.
Chef Luis is an acclaimed chef who has worked in the world's finest kitchens, including Alinea and the Celler De Can Roca, and most recently at the French Laundry. He earned his bachelor’s degree from Johnson & Wales University and a master’s degree from The Basque Culinary Center in Spain, with outstanding performance in the top of his class.