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Luis Lugo has extensive work experience in the restaurant and hospitality industry. Luis started their career as a Manager at The RK Group, where they managed events ranging from 50 to 10,000 guests and oversaw banquets and private events at multiple venues. Luis then worked as an Assistant General Manager at Sheraton Hotels & Resorts, where they handled social media promotion, coordinated events and buyouts, and performed administrative tasks. Luis later joined Spring Street Natural Rest as an Event Coordinator, where they managed and oversaw events and restaurant buyouts. Luis also worked as a Restaurant Manager at Spring Street Natural Restaurant, where they were responsible for the daily operations of two locations and worked closely with the General Manager and Owner to maximize revenue. Luis then moved on to Bowery Bar and Grill, where they served as a Restaurant Manager. In this role, they oversaw a fast-paced and high-gross venue, managed a large team, and ensured smooth operations during dinner service. Luis further broadened their experience by working as a General Manager at State Fare Kitchen & Bar, where they handled the overall operations of the restaurant. Currently, Luis is serving as a Managing Partner at Tacombi.

Luis Lugo studied at James Madison High School from 2004 to 2008 and earned a High School Diploma. Luis then pursued higher education at The City University of New York from 2017 to 2020, focusing on Business Administration and Management. In addition to their formal education, Luis obtained certification in NYC food protection in January 2016.