IMMEDIATE RELEASE

Mangan departs The Palace

Melbourne, Australia October 24th, 2011: Global chef and restaurateur, Luke Mangan has sold his share in The Palace by Luke Mangan to his partners, Cloverfield Pty Ltd. The Palace in South Melbourne will continue to operate without Luke and head chef MJ Olguera as of October 25th, 2011. "Our expansion continues as we open Salt caf, Jakarta in November this year; Salt Tapas & Wine Bar, Singapore in early 2012; Salt grill, Jakarta in mid-2012 and Salt grill, Bali in December 2012, says Luke. Chef MJ who has worked with Luke for over 7 years will move into a rotation role throughout the other restaurants, with prospects of heading a potential new venture in Melbourne next year. It has been great to be working back in my hometown of Melbourne. Weve acquired some wonderful loyal customers and hopefully we will see them in the near future These new venues will add to Lukes current portfolio which includes glass brasserie, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt grill, Singapore; Salt and the adjoining World Wine Bar, Tokyo; and Salt grill onboard three P&O cruise liners.

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About Luke Mangan Luke Mangan is one of Australias leading chefs and restaurateurs and is highly regarded internationally as a shining example of Australias 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, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt grill, Singapore; Salt and the adjoining World Wine Bar, Tokyo; and Salt grill onboard three P&O cruise liners. He is also the consulting chef for Virgin Australia. Lukes cooking philosophy is to source the finest, 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. Lukes 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. Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Starlight Foundation, Newmans Own Foundation and FSHD Global Research Foundation, amongst numerous others. He is the co-founder of the Appetite for Excellence hospitality awards program which promotes the development of young chefs, waiters and restaurateurs in Australia. Luke was recently presented with a Friend of Australia award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination. From a family of seven boys who grew up in Melbourne, Luke currently lives in Sydney but travels constantly to his restaurants and events around the world.

Contact: Luke Mangan Group E: info@lukemangan.com T: 02 9045 8701 www.lukemangan.com