I’m 26 years old, and have been cooking since grade school. After Graduating I went right into the military. Serving over 4 years on Fort Bragg, North Carolina. Also being the primary kitchen were I got most of my culinary experience. Being known for my creativeness and my work ethic I was chosen to be a member of the 2015 82nd Airborne culinary team. That same year our team won the D.O.D Philip A. Connelly. Getting out of the military I moved back to my hometown in Maryland. After dealing with several cannabis related expungements, I decided to relocate to Portland in search of better opportunities and a fresh start. Sense moving here I’ve done everything from bud tending to being a judge in the 2019 Oregons Hightimes Cannabis cup. I’m currently a grower and photographer for Spring Water Ranch and Elephant Farms.
After spending the first decade of my life in the nation’s capital, I moved to the Dallas area. I graduated from Sam Houston High School in Arlington, Texas. I went on to Kansas State University to study Communications and Marketing. Along the way, I worked in productions for a few radio stations. After my kids were born, my wife and I moved to Canada to be closer to her family. There I worked for a seed store that focused on cannabis seeds and other hard to find seeds from around the world. I have seen drastic changes in the industry over the last 15 years. I’ve worked with people in all aspects, from seeds to growing to edibles. After moving to Oregon, I attended OCCI to become a chef and began focusing on making edibles. Prior to the changes in legislation, I was an OMMP patient and helped other patients access medicine that fit their needs. I created a disposable vapor pen and start working for a dispensary after legalization. There I have worked with sales, graphic design and marketing, vendor acquisition and purchasing. In my free time, I’ve coached youth and seventh grade football and basketball for several years. I also make edibles and design shirts for my own company, The Herb Co-op & West Coast Puffin.
Dave Lucht began working in restaurants as a cook at the age of 14. Upon graduating high school, he continued cooking part time while pursuing a degree in business management and accounting at the University of Kansas. In his sophomore year a sudden realization hit. He would never be happy working at a desk, and the kitchen was where his heart resided. Dave began working full time in several restaurants around Lawrence, Kansas and landed at Perkins Family Restaurant and Bakery as an assistant kitchen manager. Here, Dave learned the value of a well organized and efficiently executed kitchen. He also realized that while it was rewarding to be a part of the kitchen family, he craved a knowledge of food that wasn’t to be found in this establishment. Dave left after 5 years and found employment in Kansas City while considering Culinary Schools.
In 2002, Dave moved to Los Angeles and enrolled in the California School of Culinary Arts. Here he was given the opportunity to learn from established and award-winning Chefs as well as participate in one-time events. These included events with Wolfgang Puck Catering, the Oscars dinner and March of Dimes benefits. After graduating, Dave moved to Eugene Oregon to start a family and be in closer proximity to local organic farms. In 2006 Dave obtained his first Executive Chef Position at Zenon Café. In 2009 he helped open Hop Valley Brewing Co. and in 2011 he became Chef at Excelsior Inn Several years later, Dave became business partners with his former boss, Maurizio Paparo, at Ciao Pizzeria & Trattoria, where he currently practices his craft.
“Food is the most amazing medium. It has the power to bring people together, heal broken souls, bring back long lost memories, and provide joy through sustenance.”
~Chef David Lucht
Dave fell in love with restaurants for these reasons, and the simple pleasure of seeing a smile on the faces of patrons as they enjoy the hard work of his team.