About

We’re Luma Institute

At Luma, we’re here to shake things up. Our mission is simple: make hospitality sustainable, exciting, and future-ready.

Why We Exist

The world is changing fast, and so is the way we eat, travel, and celebrate. We believe hospitality pros and students can lead the charge toward a greener planet. That’s why we created our 5-Day Sustainability in Hospitality Program: a high-energy crash course where learning meets action.

What We’re About

🌱 Hands-On Learning: Cook plant-based dishes with pro chefs, transform menus to slash carbon footprints, and join factory & animal-sanctuary field trips.

🚀 Career Power-Ups: Get insider access to internships, global job opportunities, and startup ideas in the booming plant-based scene.

🌍 Big-Picture Impact: Discover how food choices and hotel operations can actually fight climate change and hit the UN’s Sustainable Development Goals.

Our Vibe

Think dynamic workshops, group projects that spark big ideas, and a network of like-minded changemakers who want to build a career with purpose.

Whether you’re a hospitality student, a chef, or just someone who loves good food and a cleaner planet, Luma is your launchpad to the sustainable side of hospitality.

People behind Luma

  • Chef Steve Flett, Board Member

    Chef Steve Flett is a Hong Kong–based plant-focused culinary professional best known as the Founder of El Gourmet Curativo, a platform dedicated to creating delicious, health-forward plant-based and gluten-free recipes and promoting the idea that nourishing food can support both personal well-being and planetary health. He works as a recipe developer, chef, trainer, and food educator, passionately sharing innovative plant-based cooking and wellness insights. In addition to his work with El Gourmet Curavito, Steve serves as a Board Member of the Luma Institute, where he contributes his expertise to culinary education and mentorship alongside other industry leaders. 

  • Narhari Gupta, Program Director

    From cooking in Michelin-starred restaurants to studying sustainability in Copenhagen, Narhari Gupta brings a unique blend of culinary artistry and environmental insight. He has served as Innovation Specialist with the Plant Based Foods Industry Association and now leads the Plant-Based Culinary Transformation Program at the Animal Climate and Health Save Foundation. Narhari’s diverse background in food and sustainable practices makes him an inspiring guide for the next generation of hospitality changemakers.

  • Zac Lovas, Board Member

    Zac Lovas: As the Co-founder of Vegan Travel Asia and the Veg Voyages Foundation, Zac has spent over two decades building meaningful connections between travel, culture, and compassionate living across Asia. Based in Indonesia and working throughout the region, he has dedicated his career to advancing vegan tourism, community-led initiatives, and cross-cultural exchange.With more than 30 years of experience living and working in Asia, Zac brings invaluable global perspectives, deep grassroots expertise, and a lifelong commitment to creating positive impact through hospitality and sustainable food systems.

  • Anju Kalhan, Board Member

    Anju's journey is a powerful testament to the transformative potential of food as medicine. After overcoming decades of lifestyle-related health challenges through whole-food, plant-based nutrition, she founded Bliss by Anju with a mission to make clean, wholesome, and delicious food accessible to everyone.

    With her expertise in plant-based nutrition, clean-label product development, consumer education, and preventive wellness, Anju brings invaluable experience to Luma Institute. Her passion for translating nutrition science into practical, everyday habits strongly aligns with our vision of building healthier and more sustainable food systems through education, training, and implementation.