Fred Luk, a prominent restaurateur known for his influential role in Toronto's Theatre District, passed away on October 29 at the age of 70 after a battle with cancer. Luk was the driving force behind several well-known restaurants, including Filet of Sole, the Whistling Oyster, and Fred’s Not Here, which featured a bright orange neon sign that became a recognizable landmark on King Street West.

For over three decades, Luk helped transform the area into a popular dining destination for theatergoers. He served as vice-chair of Smart Serve Ontario, an organization dedicated to training hospitality workers in alcohol service, and was instrumental in establishing Smart Serve Cares, a program offering free mental health services to those in the hospitality industry.

Len Little, a longtime friend and colleague, described Luk as a mentor. Little first met Luk in the 1980s when he became his assistant at the Old Fish Market. "Fred took the time to drive me around Toronto and show me the attractions and where were the best places to find an apartment," Little recalled. Luk opened his first restaurant, Filet of Sole, in 1984, followed by the Whistling Oyster. He was known for his innovative approach to seafood dining, often prioritizing fresh catches over discounted items.

Luk's business acumen was evident when he anticipated a spike in champagne prices in 1984. He purchased numerous cases of Dom Pérignon before the price increase, allowing him to offer it at a lower price on his menu. Little referred to this as a "stroke of Fred Luk Marketing Genius."

Throughout his career, Luk continued to expand his restaurant portfolio, launching establishments like the Red Tomato and Cha Cha Cha. He collaborated with Mirvish Productions, allowing theatergoers to make dinner reservations alongside ticket purchases. His menus often featured dishes themed around current productions, such as “Pan Fried Nile Perch” for "The Lion King" and “Cod au Gratin” for "Come From Away."

David Mirvish, owner of Mirvish Productions, praised Luk's contributions to the area, stating, "He and his restaurants do an important job of enhancing the customer experience for theatre-goers and we will miss him." Luk was also known for his proactive marketing efforts during challenging times, such as the SARS outbreak in Toronto.

While Luk was celebrated for his contributions, he was also a vocal critic of the 2017 King Street Pilot Project, which aimed to prioritize streetcar traffic. In an op-ed, he expressed concerns about the impact on local businesses, stating, "King Street was not broken. It was a vibrant and important part of the residential and cultural fabric of our community."

Tony Elenis, president and CEO of the Ontario Restaurant Hotel and Motel Association, recognized Luk's legacy by inducting him into the organization's hall of fame last year. Elenis highlighted Luk's extensive involvement in restaurant regulations and his innovative dining concepts, such as cooking on hot stones at the table.

"Fred was a leader and a champion for the industry and I’m sorry I will no longer talk to him," Elenis said. Even after closing his restaurants, Luk remained engaged in discussions about the future of the restaurant industry, demonstrating his commitment to the field he loved.