Luke Mangan is one of Australia's leading chefs and restaurateurs and is highly regarded internationally as a shining example of Australia's culinary culture. His career started in Melbourne under Herman Schneider, of 'Two Faces' fame. After completing his training, Luke persuaded Michel Roux of the 3 Michelin starred 'Waterside Inn' in London to give him a chance. He believes that working under these great chefs in the early years were the two most important steps he took to learn his craft.
Luke currently owns and operates glass brasserie at the Hilton Sydney; The Palace by Luke Mangan, South Melbourne; Salt & the adjoining World Wine Bar, Tokyo; Salt grill, Singapore; and Salt grill onboard three P&O's cruise liners. He is also the consulting chef for Virgin Australia. While Luke's restaurants range from gastropubs to fine dining establishments, they share the common thread of Luke's cooking philosophy – which is to source the finest and freshest local and Australian ingredients and showcase them with a clean and contemporary twist. Luke is renowned for his unexpected creations, which highlight his French classical training and Asian influences, married with simple, fresh, clean flavours. Luke's cooking aims to enhance and accentuate, rather than mask, the natural taste of the ingredients.
In addition to running seven busy restaurants, Luke has written four best-selling cookbooks and most recently, his autobiography 'The Making of a Chef'. He has launched his own range of gourmet products and also makes regular appearances on number of TV shows, both in Australia and internationally. For more info regarding Luke please visit www.lukemangan.com.
