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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.