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Luna »
Address: 116 E. Chestnut Champaign, IL 61820
Phone: (217) 344-1895
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Some may remember Luna at its original location on Green Street. Others may only know it in its current spot in the old train station in downtown Champaign. Either way, Luna is known for its high quality cuisine using a variety of fresh ingredients. Blues, browns and whites on the walls and seats give the restaurant a chic yet laid-back feel, while chandeliers, mirrors and fresh flowers on the tables dazzle things up. It’s a beautiful, cozy little spot for lunch, dinner, or even just wine and tapas. Raquel Aikman, owner and head chef of Luna, sat down with buzz to share her background and approach to cooking and restaurant ownership.

buzz: What made you want to be a chef?

Rachel Aikman: To be very honest, it has a lot to do with my European background. I spent a lot of time in Switzerland, where my mom’s from. The way they cook there was a big influence. Using raw ingredients, local farms and things from your own backyard. That’s what I grew up with.

buzz: What’s your culinary training/education?

RA: I went to culinary school in Switzerland.

I worked here, locally, to get a feel for it. I worked with good chefs at a country club then from ’93-’96. I did an apprenticeship in Switzerland and stayed there for 10 years. I worked at top restaurants there and in Chicago at a place called Everest. All before opening my own place.

buzz: How would you describe Luna’s style?

RA: We are a small family of people who want to relate to our customers. It’s European style with a homey feel. We aren’t trying to impress. We have chandeliers and flowers on the table, and people expect us to be high level, but we aren’t so perfect. It matters that our flowers aren’t plastic even though they’re droopy.

As for the food itself, it’s all from scratch.

Whatever we can get our hands on. We do it how we’re feeling. We make our specials that day. We don’t plan much. We get our hands on calamari or prawns and are really spontaneous with it. I’ve lived in Europe and lived in Brazil, and it’s all fresh. That’s what we want to have here.

buzz: What is your favorite dish to prepare?

RA: I love sautées; it’s kind of general, but just anything sautéed. High temperatures, wine, butter and shallots. That’s what I love. It could be anything, but those are my ingredients: wine, heavy cream and butter.

buzz: What is different about your own personal cooking style?

RA: I think I’m very spontaneous with my cooking ideas. I don’t spend a lot of time preparing, I just have ingredients on hand and whip something up. That’s what I love. I don’t bother with recipes or cookbooks. I just use what’s there.