Native Fine Diner

Discover thoughtfully crafted contemporary, greasy spoon classics by Chef Lucas Owens! Native is located in the 100+ year old restored location of Greenville's iconic Carolina Grill Diner in the Historic Dickinson Avenue Arts District, and now features beautiful mid-century modern interior design. Chef Lucas Owens is an American chef in North Carolina. Piedmont born and Eastern bred has landed him in Greenville, NC as Executive Chef of Julep Contemporary Kitchen, and his latest venture, Native Fine Diner, in the heart of Greenville’s revitalization project on Dickinson Avenue. His first restaurant, Julep, located at the Hilton Greenville on the Greenville Convention Center campus, is a contemporary American restaurant, where the kitchen takes its culinary cues from the timeless dishes and preparations of the American South. Lucas hopes guests see Julep as the greatest dinner party engagement - a chance to socialize over thoughtfully composed comfort foods paired with really good cocktails. While Native offers a modern take on classic diner dishes, and features a mid-century aesthetic with elements from the original restaurant, Carolina Grill Diner, which opened there in 1903 and was an anchor for workers in the Tobacco District for many years. Both restaurants are blanketed under Native Tongue Hospitality Group, with his focus on utilizing unique partnerships with local farmers and parlaying that into world-influenced diner menus that are equal parts creative and nostalgic. Lucas has been learning to cook for over 14 years. A six-year stint in Raleigh, NC helped Chef gain momentum in the industry, beginning in the Fall of 2010 – most notably while spending time at Coquette and The Raleigh Times. In March of 2016, he and his wife began the process of uprooting their young family and making a 2-hour move East to helm the kitchen as Chef de Cuisine at Boiler Room Oyster Bar. By March of 2017, Luke had earned the Chef de Cuisine position at one of NC's most notable fine dining restaurants, Chef and the Farmer. Today, Luke hopes his dinner guests will start here, on his current chapter, to experience his view on cooking, family, and people - and how they all work together.