The Team



Owner & Manager

Luke has been in the food service industry for nearly 20 years, working in a variety of restaurants throughout the northwest. Luke was the bar manager at Mykels Restaurant in Soldotna for eight years before he decided to open his own restaurant. Luke’s family has been in Alaska for over 60 years, and his parents and grandparents instilled a love of the culinary arts in him from a young age.


Ken Hynes

Executive Chef

Born and raised with a big Italian family in North Jersey where his Grandfather had a small delicatessen and Great Uncle a pizzeria. Food was a way of life, both cooking and eating. A typical Sunday dinner included fifteen to twenty people around a table for four to five hours of joyful eating. After attending culinary school in New England, Ken was led out west to Napa, CA. He was able to spend close to a decade gaining more experience and knowledge, working with both amazing produce and talented teachers. Ken was able to take all of his education and apply it to the opening of the Flats Bistro back in 2014 as a consultant. Spending six months on the peninsula left a life long impression. After Alaska, Ken decided to venture south to Asheville, NC. He began working with local farms harvesting livestock and produce, foraging around the blue ridge mountains, and immersing himself in the Appalachian culture. All the while, he has stayed in touch with the Flats Bistro. Upon coming back, his goal is to give guests a delicious and intriguing meal by partnering with peninsula farmers to bring in as much local fare as possible.