Meet Joe Luby | Restaurantuer

We had the good fortune of connecting with Joe Luby and we’ve shared our conversation below.

Hi Joe, can you walk us through the thought-process of starting your business?
Over the course of my career, I’ve had the privilege of working in some of the most well-regarded fine dining establishments in the industry—John Dominis, Chanticleer, Lawry’s The Prime Rib, Five Crowns, Il Cielo, Cicada, and McCormick & Schmick’s, to name a few. Each night in these restaurants felt like conducting an orchestra. As a manager, I was responsible for setting the tone, aligning the team, and ensuring that every guest experienced something unique and memorable. No two services were ever alike, but the goal was always the same: deliver excellence through teamwork, precision, and hospitality.

After 17 years at McCormick & Schmick’s, I was offered a new position within the company. But by then, the corporate structure had become increasingly rigid.

That turning point led me to make one of the most important decisions of my career: to open my own restaurant. I wanted to take the philosophy and discipline of fine dining and apply it to a more relaxed, neighborhood tavern-style setting. The concept would revolve around food made fresh daily, in small batches, using seasonal, locally sourced ingredients. From bar drinks with freshly squeezed juices to dishes built around peak produce, every element would be crafted with care.

Back then, the term “craft comfort food” hadn’t yet become part of the culinary lexicon, but that’s exactly what we were doing. The idea was to elevate familiar dishes with bold flavors and thoughtful preparation. For example, rather than serving a typical avocado toast, we created an avocado bruschetta layered with sun-dried tomato, cilantro, radish, chipotle aioli, and a sweet chili vinaigrette, all atop garlic crostini—an explosion of texture and flavor in every bite.

Opening a restaurant independently was both daunting and invigorating. I knew I wanted a space large enough to allow me to step out of the kitchen and off the floor, to truly act as the conductor again—guiding the operation rather than being consumed by it. I found that opportunity in Tustin, a community that embraced the vision and provided the support we needed.

We implemented fine dining cooking techniques, but intentionally left the white tablecloths behind. I wanted an atmosphere that felt warm and familiar—where guests felt like regulars, even on their first visit. And just as importantly, I built a team committed to delivering that same sense of genuine hospitality every single day.

In the end, my journey from fine dining manager to independent restaurateur was driven by a desire to create something more nimble, more personal, and more grounded in the values I had developed over decades in the industry. It’s a reminder that great food and great service don’t require formality—they require intention, care, and a deep respect for the guest experience.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I wouldn’t describe my career in the restaurant industry as easy or hard—but I will say it has been consistent in one fundamental way: every day, you have to show up and face whatever challenge arises. That’s the essence of this business, and the most important lesson I’ve learned over the years. It’s also the mindset I try to instill in others.

My guiding principle has always been simple: say yes, and figure it out. A positive, can-do attitude from the team can make all the difference—not only in day-to-day operations but especially when challenges arise. At McCormick & Schmick’s, for example, we once received a $30,000 catering order with just 30 hours’ notice. It was executed flawlessly—not because it was easy, but because the team showed up, said yes, and committed to making it happen. That kind of mindset is what separates good teams from great ones.

I spent 17 years with McCormick & Schmick’s Seafood Restaurants as a multi-unit General Manager, and watched the company grow from 25 locations to over 100 nationwide. One thing that always stood out was the company culture, which started with respect—both for the guest and for one another. Training was comprehensive and intentional; no one was allowed to work a shift until they were fully prepared. That training created a sense of pride, and that pride was visible in every aspect of the operation.

We also embraced the philosophy of constant improvement. One of our guiding mottos came from co-founder Bill McCormick: “It’s the same piece of halibut going in the back door of every restaurant. What sets you apart is how you store it, prep it, and serve it.” That level of care—attention to detail in even the smallest things—was the standard.

Before that, I cut my teeth in the fine dining world at iconic restaurants like John Dominis (Hawaiian seafood) in Newport Beach and Chanticleer (Provincial French) in Santa Ana. These restaurants weren’t just meals—they were experiences. They taught me classical techniques and instilled the discipline required for true fine dining.

After nearly two decades with M&S, I made the leap to entrepreneurship and opened 17th Street Grill. My vision was to apply the standards of fine dining in a more approachable, neighborhood tavern environment—craft comfort food made from fresh, seasonal ingredients. Everything was made in-house, in small batches, with a focus on flavor and technique.

I even bought a wholesale bakery, Solomon’s Bakery in Laguna Hills, so so I could ensure we had the best bread possible.

Then, the pandemic hit—and like many in the industry, we had to adapt. Post-COVID, we reimagined part of the restaurant as Jojo’s Hideaway, an upscale music lounge that offers “dinner and a show” three nights a week. We feature some of Southern California’s best musical talent—jazz ensembles, blues artists, classical guitarists, and tribute bands. Many of our musicians are Grammy-nominated or award-winning session players. To match the elevated music experience, we also stepped up the dinner menu to create a cohesive, elevated night out.

Looking back, my story is one of resilience, evolution, and teamwork. I’ve worked across every corner of the industry—from the kitchens of classic French restaurants to the boardrooms of national restaurant groups, to the front lines of running my own business. And through it all, my advice remains the same:

Say yes. Show up. And surround yourself with people who will help you figure it out. Because when everyone brings a positive mindset to the table, there’s very little you can’t accomplish.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Obviously, I would bring them to my restaurant 1st. As far as an itinerary, I am not really a planner but Laguna Beach would be on the itinerary, with the variety of restaurants, artist shops and the ocean. If it was summertime, Pageant of the Masters would be on the list. There are also plenty of characters to meet in the wide variety of bars and restaurants. Say yes and let live surprise you

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I was lucky enough to work under some of the best restaurateurs in the industry and learned as much as I could from them. 1st George Kookootsedes who owned John Dominis in Newport Beach and Chanteclaire in Santa Ana among other restaurants. I spent years working with him, taking in all the knowledge I could. It was amazing how he got everyone to buy in to the same vision and execute.

Also Bill McCormick & Doug Schmick were very influential in showing me how to think about all aspects of the guest’s experience they looked at every day as an opportunity to do better than the day before. They also taught us to take ownership of our properties and run them as if they were our own. We had to show up each day and have a plan to improve from yesterday. Improving a little everyday in all aspects of the restaurant experience is what make great, long lasting restaurants that people love to go to.

Website: https://www.17thstreetgrill.com/

Instagram: https://www.instagram.com/17thstgrill/

Facebook: https://www.facebook.com/17thstreetgrill