The 35-year-old CEO lives in South Portland, Maine, wakes up at 5:00 a.m. every day for a high-intensity workout, spends his days in small group and one-on-one meetings with his team, and gets more than 250 emails each day.
After just under three years working on Wall Street, Luke Holden cofounded Luke's Lobster in New York City in 2009 - and in 10 years, the seafood restaurant has expanded to 39 locations across the US and in Japan and Taiwan.
The 35-year-old seafood CEO lives in South Portland, Maine, with his wife and one-year-old daughter.
He travels two to three days per week for work, but when he's home in Maine, Holden spends his days between the Seafood Company, where live lobster comes in from the coast of Maine, Nova Scotia, and Quebec, and the new flagship restaurant in Portland.
Here's a look at a typical day for Holden, from his 5:00 a.m. workout to meetings with his team, managing fisherman relationships, and ending the day with his family, lobster rolls, and Netflix.
Luke Holden is the CEO and cofounder of Luke's Lobster, a seafood restaurant with 39 locations across the US and in Japan and Taiwan.
Holden is typically traveling for work two or three days out of the week. But when he's at home in South Portland, Maine, he wakes up at 5:00 a.m. to fit in a workout. "Now that I have a daughter (and another kid on the way) I start my day even earlier," Holden told Business Insider.
At about 6:30 a.m., Holden eats breakfast, either at home or sometimes at Becky's Diner, which is on the way to the Seafood Company.
Holden's drive to work is about 30 minutes.
Holden usually arrives at the Seafood Company in Saco, Maine, by about 7:30 a.m.
"This is where we bring in live lobster that we buy from lobstermen at our partner docks up and down the coast of Maine and, in Canadian season, Nova Scotia and Quebec," Holden said.
Holden usually starts the day catching up on emails and other work at his computer.
The rest of Holden's morning is occupied by small group and one-on-one meetings with his team in Saco and throughout Maine. They discuss topics that include managing fisherman relationships, maintaining and improving their facilities, food quality, company culture, and recruiting.
At 1:00 p.m., Holden drives up to the new flagship restaurant in Portland Pier. "This has been an ambitious project for us," he said.
After he arrives at the Portland Pier location, Holden checks in with Denny, the wharf manager, to "take the pulse of the fishermen" and check on operations at the buy station. Then he meets with the 100-person team in the restaurant to see how the chef and general manager are dealing with the large volume of guests they've had in the early days of opening.
After checking in with the team, Holden finds a quiet place in the restaurant or a nearby coffee shop to take some phone calls.
At about 6:30 p.m., Holden heads home to spend some time with his wife and daughter.
By 7:30 p.m., Holden finally has some alone time with his wife, Laisee, while they prepare dinner. He often brings home the DIY lobster roll kits they sell at Luke's Lobster locations, which are called "shacks."
When they're not eating the DIY kits, the Holdens always have frozen stock of the retail lobster meat and lobster tail kits as a dinner option.