Hamlin Robinson School alumnus, renowned chef, and learning differences advocate, Luke Kolpin returned to HRS this year for the first time since graduating in 1998. Luke was flooded with memories. Although the school is now in a different location, he was surprised by the emotional response he felt. He recognized and saw his younger self in the current students and remembered what it was like to finally feel like he belonged. 

For Luke, HRS was a place where he didn’t have to worry about fitting in; a place where he could just be his most authentic self.

Like so many HRS students, Luke enrolled at Hamlin Robinson after struggling in a school without supports in place to successfully teach students with learning differences. He spent a lot of time in a classroom with only four other students trying to read into cassette tapes, with the expectation that playing the tapes back and listening to himself read would fix his dyslexia; it did not.

“Before HRS, I would run from reading, I would run from books, and I struggled. And then when I started at Hamlin Robinson, it completely changed me. I felt like I could read by the end of the first week,” Luke reflects. One of his most vivid memories from that very first week was opening his textbook. Using the instructional tools provided by the teacher, he began to read for what felt like the first time. In this moment Luke’s confidence grew, and he enjoyed school for the first time. 

During his three years at HRS, Luke developed core literacy skills and self-confidence, helping propel him forward, starting with St. John in Greenwood for middle school, and then Roosevelt High School. Middle and high school were not without difficulty, and there were times when Luke struggled. During his senior year of high school, he made the conscious choice to put school first. It was this determination and self-discipline that helped Luke earn his diploma and taught him he could achieve anything he wanted if he put his mind to it. 

After high school, Luke took classes at Shoreline Community College. Everything changed one afternoon when his best friend suggested he go to culinary school. It was a perfect fit. Finally, Luke was able to meld his exceptional work ethic, creativity, and love of food into a career that has taken him to some of the best kitchens in the world, including as a sous-chef at award-winning restaurant Noma in Copenhagen, Denmark. 

Most recently, Luke is recognized for his time on Top Chef, the televised national cooking competition. 

His dyslexia was once an unknown and frustrating obstacle. Now he realizes his learning difference is a skill that allows him to think differently from everyone else, giving him an edge on his competition. 

When asked what piece of advice he would like to share with HRS students, he said, “When you are in classrooms after HRS, you might feel like an outsider and want desperately to fit in with everyone else, trying to be part of the same system. But thinking differently is what sets us apart and makes you unique. I want to tell all the students at HRS, do not change who you are; learn what you like about yourself and what you enjoy doing and really focus on it.” 

In partnership with HRS, Luke is donating a custom micro-dining experience at this year’s auction gala. 

Funds from this special experience will be used to establish a scholarship to expand accessibility for families who need the support and tools HRS provides - a project close to Luke’s heart. With his culinary talents and wealth of industry connections, it’s a one-of-a-kind event your taste buds won’t soon let you forget. Visit our auction website to learn more.

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