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Interview with Brother Luck

Interview with Brother Luck: Four by Brother Luck

Interview with Brother Luck: Four by Brother Luck

 

Owner and Chef of Four by Brother Luck

321 N. Tejon Street, Colorado Springs, CO 80903

 

 

 

When a chef of Brother Luck’s caliber decides to set up shop in Colorado Springs when they could easily make it big in a larger metropolitan city, we certainly don’t complain! Chef Luck recently appeared on Food Network’s Chopped and Beat Bobby Flay, and he continues to impress on a national scale. His newest endeavor, Four by Brother Luck is a passion, and you can feel it the moment you walk through the door. Inspiration and flavor combine to give guests a heightened food experience – and right in the heart of downtown Colorado Springs! No wonder we’re thrilled to feature them on two of our tours! Read more from Brother Luck below!

Interview with Brother Luck: Four by Brother Luck
Photo Courtesy of Four by Brother Luck | Bone Marrow (puree of white sturgeon caviar, monk ramps and Peruvian peppers)

What are your favorite menu items? 

Six hour slow Braised Pork Cheeks with Whipped Potatoes!

Are there any fun facts or secrets about the menu and/or how it was created?

Everything is based on inspiration from our farmers, fisherman, hunters, and gatherers. We change our menu seasonally to stay inspired as chefs, but to also utilize local ingredients when possible. Our dinner menu is set up as four separate tasting menus with four different courses, with the option to order al a carte if you wanted to as well.

How did you get started in the restaurant industry?

I started working in a small restaurant at age 14, out of necessity, and never picked my head up off the cutting board. Back in high school I was able to go to a vocational school as part of my degree program and took culinary arts. From there I earned a scholarship by competing in various culinary competitions while in high school.

Interview with Brother Luck: Four by Brother Luck
Photo Courtesy of Four by Brother Luck | Pork Loin (caramelized figs, cipollini onions and potato puree)

Tell us about some of your core values as a business owner?

It’s all about the success of our employees, they’re truly what make us a great restaurant. We work as a team and treat each other with respect. I personally like to focus on sustainability of our environment and utilizing local ingredients when possible. When you focus on shopping local you focus on your community that supports you and its growth as well.

If you were stranded on a desert island and could only eat one food for the rest of your life, what food would that be?

Gumbo…with having strong ties to Louisiana it would give me fond memories of my family.

Brother, your restaurants are known for hosting unique food events…is this something you’re planning to continue with Four? Any coming up soon?

Stay tuned…we do have some things coming up, one being cooking and bar competitions that I used to run back when I was cooking at The Nickel. The best way to keep in touch with what we are doing is to follow us on social media (Facebook, Instagram, Twitter).

Interview with Brother Luck: Four by Brother Luck
Photo Courtesy of Four by Brother Luck | Hymalaian Oxtail Tater Tots (white ketchup and soft herbs)

Can you tell us a bit about how you came up with the name and concept for Four?

My name is Brother Marcellus Haywood Luck IV,  so it started out being a homage to my family as the fourth generation Luck. Since then it has come to have many meanings…we work directly with the four producers of food (hunter, gatherer, farmer, fisherman) and our dinner menu is made up of 4 four course tasting menus which change throughout the year to best represent the four seasons.

What did it feel like closing Brother Luck Street Eats? Do you miss it?

It was a very special place to me, and it was hard to close, but I always look forward to the future. We created a great team over the three years we were there which has enabled us to move to a bigger location. Most of the team members have come over and stayed which tells me we are on the right path as a great restaurant group.

You’re a Food Network celebrity! Tell us about your appearances.

We have so much love from the Food Network and I can’t wait to see what’s next. I’ve been on Chopped twice, Beat Bobby Flay and more to come!!!

 

Thanks Brother! If you’d like to check out Four by Brother Luck, take our Pikes Peak Progressive Dinner on Tuesday evenings or our Springs Signature Cocktail Tour on Fridays!

Cheers, Your Rocky Mountain Food Tours Team

(So, what’s a food tour, anyway…?)

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