Luke Harbor is a hospitality professional with a thirst for wine knowledge and a strong background in front-of-house operations. Luke embarked on his hospitality journey as a kitchen porter and subsequently worked his way up to becoming a commis chef, gaining valuable experience in the kitchen. It was during his tenure at the prestigious country house hotel, Combe House, that Luke discovered his deep interest in front-of-house operations and was introduced to the fascinating world of wine by the proprietor.

Following the sale of Combe House to the renowned hotel group, THE PIG, led by esteemed hotelier Robin Hutson, Luke accepted a position as a Commis Sommelier. Working under Robin's guidance, Luke has been fortunate to explore endless opportunities in the wine industry. He regularly visits wineries, attends supplier tastings, and has pursued wine education with the Wine & Spirit Education Trust (WSET). Luke has achieved certifications including WSET Level 2, Level 3, and the prestigious WSET Diploma in 2020. Moreover, he has completed the WSET educator course and now leads THE PIG's wine education initiatives across the collection.

Luke's dedication and talent in the field of hospitality have not gone unnoticed. In April of this year, he was honoured with the IWSC's prize for emerging talent in the hospitality industry. Additionally, Luke was ranked in the Top Sommeliers UK 2024 by Harpers. Currently, Luke holds the position of Group Beverage Director for THE PIG hotels group, where he continues to elevate the beverage program.