Colby King came to the kitchen by way of the lab. After studying chemistry in college, he found that the parts of science that lit something up inside were always the ones that felt most like cooking. Midway through job applications in the field, he made a decision: go toward what he loved most. The kitchen became the answer. That path led to Seattle, where Colby came up under Chef Danny Conkling, a formative mentor who instilled a deep respect for tradition, technique, and the rhythms of local, sustainable produce. It was there that he learned how to stay curious without losing discipline, and how to keep growing without ever letting standards slip.

At Luthun, Chef Colby brings a style that is elegant, balanced, and mindful. The food is rooted in confidence and executed with care, but never closed off to what a new season, a new idea, or a farmers market visit might offer. The goal is simple: that every guest walks away feeling something familiar, and also something new.