• Sope dish served
  • Interior, main dining area

Luna Rotisserie and Taproom

About The Owner

Luna's chef and owner, Shawn Stokes, has over 15 years of experience in the restaurant industry. A 1998 graduate of Johnson & Wales University's culinary arts program, he has worked in numerous successful establishments up and down the East Coast, including the Ritz Carlton in Naples, FL, Chillingworth in Cape Cod, MA, Hank's and Peninsula Grille in Charleston, SC, and Komi in Washington, DC. During his time in the industry, he served in front-of-house and back-of-house roles, gaining a well-rounded understanding of restaurant operations and management.

In 2005, Shawn left the restaurant world to pursue a career in international development. He spent the next 10 years working in different parts of the world, gaining experience with organizations such as the US Peace Corps, USAID, UNICEF, CARE International, and Catholic Relief Services. Unable to stray too far from his culinary background, much of his work centered on improving global food systems. Most often, he lived and worked in Latin America, where he collaborated with coffee growers in Ecuador, subsistence farmers in El Salvador, shrimp fishermen in Mexico, and cattle ranchers in Brazil.

Shawn and his wife, Maria, moved to Durham in 2009 and were struck by the exciting changes taking place in the city. Wanting to start a family, they soon decided to make Durham their home. It wasn't long before Shawn could no longer resist contributing to Durham's rapidly evolving culinary scene. Luna is the result of his love for Durham, Latin America, and delicious food.

A tribute to two distinct culinary traditions, the menu at Luna captures the unique and varied cuisines of South America, yet respects its roots in the American South.

Our Commitment to Sustainability

Luna is committed to improving our local environmental, social, and economic wellbeing.

As a restaurant, we have a unique opportunity to foster positive change in our community.

The following are some of our best practices:

  • -Whenever possible, ingredients are sourced locally, from independent producers

  • -All meats are pasture-raised, cage-free, and free of antibiotics

  • -All seafood is sourced from independent North Narolina commercial fishermen

  • -All carryout materials are compostable

  • -All North Carolina public school teachers receive a 10% discount

  • -We are members of the living wage project