Tuesday, April 7, 2026 LUMA Talk and Lunch at Sawgrass

🌿✨ A Delightful and Thought-Provoking Visit with FMK Restaurant Group ✨🌿

This event gave us an engaging, personal, and insightful look into FMK Restaurant Group’s philosophy, their approach to guest engagement, and their vision for healthy eating—with an inspiring emphasis on the importance of movement and active living. 🚶‍♀️💪🥗

A lively Q&A explored topics such as ingredient sourcing, dietary accommodations, food safety, and health-conscious practices. 🍽️✅

🍋 How was the menu at LUMA created?

Chef Julian shared that the menu was developed through careful recipe testing, refinement, and repeated iteration—sometimes going through six or seven versions of a dish before it earned its place. Team members openly debated and evaluated each item, and at times even set aside personal favorites for the greater good of the menu.

LUMA embraced a Mediterranean culinary philosophy centered on fresh foods, olive oil, and simple yet meticulously tested recipes. 🫒🌞

🌾 Dietary accommodations and food handling

Most menu items are gluten-free, and the team maintains highly professional food-handling standards. They also listen closely to guest feedback. In fact, falafel, baklava, and improved pita chips were added in response to customer requests. 👏

🫒 What oils are used?

Chef Julian explained that they currently use an olive oil blend for cooking (80% canola, 20% olive oil). Extra virgin olive oil is reserved for salads and dressings because it does not tolerate high cooking temperatures well.

We also discussed concerns about canola oil. They emphasized that they use it sparingly, and FMK is planning a summer menu revision that may incorporate healthier oils based on customer feedback.
📣 Come on, club members—let’s keep the inspiration coming!

💚 Health inspiration

Chef Julian—who truly looks like the poster child for health and fitness—also inspired us with his thoughts on the value of physical activity. Originally from Argentina, he reflected on how more active cultures tend to enjoy better health, in large part because they simply move more. He also mentioned the role of pickled and brined foods in traditional diets, along with the importance of sunlight and vitality. ☀️🏃‍♂️

🚛 Where is their food sourced from?

Much of the produce comes from Harvill’s in Orlando and is delivered daily. Most of it originates from California and Idaho, with some also coming from Florida. 🍅🥬📦

📚 Recommendations for learning about cooking

Chef Julian recommended the ACF as well as The French Laundry Cookbook for those interested in vegetable-forward cooking. 👨‍🍳📖

🍚 Favorite combinations at LUMA

As we prepared for our own ordering and dining at LUMA, we asked about personal favorites—especially since Jose, Julian, and Evan eat there often. Favorite combinations included bowls with rice, lentils, proteins such as shrimp, chicken, or lamb, and a variety of toppings. Yum! 😋

🔮 What does the future hold?

The menu will likely continue to evolve, with more vegan options on the horizon. 🌱

♻️ Sustainable practices

LUMA is also taking steps toward sustainability by using compostable bowls and bags. 🌎💚

What a refreshing conversation about food, wellness, responsiveness, and the power of continual improvement. Thank you to everyone who made it such a meaningful event. 🙌✨