Move over, Gordon Ramsay.
There’s a new chef turning up the heat in the kitchen, and he’s been handling major blazes for years.
Scott Luft is a full-time Los Angeles firefighter stationed at Fire Station 86 in Toluca Lake who’s become something of a local legend — not just for his day job, but for serving up restaurant worthy meals that have earned him a growing fanbase far beyond the station walls.
When he isn’t fighting fires, Luft steps into the firehouse kitchen in his role as part-time firehouse chef. For the past 12 years, Luft has taken on the important job of cooking for his crew, turning routine meals into culinary events.
“In the two years I’ve been here, I don’t think I’ve had the same meal twice,” Fire Capt. Aaron Jagoe told NBC Los Angeles.
After years of developing recipes and meal-prep techniques tailored to firehouse life, Luft launched an Instagram account called “LufttoCook” where he shares cooking videos, recipes, and tips designed for first responders and home cooks alike. The account now has nearly 30,000 followers.
His recipes aren’t the only thing drawing attention online. While thousands of followers flock to Luft’s page for cooking tips, many commentators have been equally captivated by the firefighter himself.
“I know you’re posting food and I have made some of it. It was delicious. But not related to the food — you’re a handsome guy!” one follower wrote.
Another fan gushed: “Your food looks delicious and so do you!! Enjoy watching you cook great food!”
“I was talking to my wife about it and she’s like, ‘Well, if you have a cookbook, who’s going to buy it?’” Luft told NBC Los Angeles. “‘You have to start a social media page in order to get yourself some traction.’”
Firefighters from around the country now message Luft to tell him they’ve used his recipes at their own stations. Some have even incorporated his dishes into “rookie meal” traditions, where new firefighters are tasked with cooking for the crew.
Cooking in a firehouse isn’t just about making food that tastes good; it’s a race against the clock. The biggest challenge station cooks face is ensuring a recipe is easy to prep and easy to abandon at a moment’s notice.
“You’re always fighting that call,” Luft said. “You’re waiting for that call to come in and it’s like, ‘Okay, if that call comes in, am I going to be able to leave?’ You have to leave. ‘Is this going to be ruined?’”
Despite the constant threat of an alarm, Luft’s gourmet touch has permanently elevated expectations at Station 86.
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