Luke Mangan’s career began at the young age of 15 under the tutelage of the great Herman Schneider at the famed Two Faces restaurant in Melbourne. After completing his apprenticeship, Luke moved to London to work under the guidance of the chef and owner of one of the most highly regarded restaurants in Europe, The Waterside Inn, a three star Michelin restaurant in Berkshire, England.
It was here that his love affair with top quality produce and cuisine as well as a distinct soft spot for French classics began.
Luke has owned and operated a number of award winning restaurants and bars. His current portfolio of restaurants includes Glass Brasserie at the Hilton in Sydney, Salt Tokyo in Japan and South Food + Wine in San Francisco, with more planned in the near future.
Consulting to restaurants in their launch and menu design, Luke’s first project began at the Hilton Auckland in March 2001, where he directed the food style and menus of White, the hotel’s acclaimed restaurant. Luke is also a consultant for Virgin Group, a role secured after Virgin’s owner Richard Branson invited him to be a celebrity guest chef on his private island.
In 2004, Luke was invited by the Australian Embassy to showcase a number of Australian menus in Copenhagen during the week of the royal wedding of Crown Prince Frederik and Mary Donaldson. More recently he was invited by the Red Cross and Danish Embassy to cook for the royal couple at several events on their Royal Australian Tour in March 2007.
Appearing on a number of food programs both in Australia and overseas, Luke is Channel Nine’s Today Show chef and has featured on NBC’s Today Show many times.
Recently Luke filmed his first TV program in Asia, Appetising Adventures with Luke Mangan, which recently aired in the USA and is set to air in Australia late 2008.
Luke is the author of three cookbooks, including BLD, co-authored by friend and Sydney Morning Herald journalist Lisa Hudson, Luke Mangan Food, and more recently Luke Mangan Classics.
He has also worked as a Food Editor, penning popular columns in the Good Living section of The Sydney Morning Herald and Epicure in The Age in Melbourne.
In 2005 Luke established with his business partner Lucy Allen the Lexus Appetite for Excellence Awards, an exciting program that provides opportunities for outstanding young chefs and service staff to be rewarded and assisted in reaching their full potential.
Luke was also named one of 12 Healthy Active Ambassadors for 2007, a program aimed at improving the food and lifestyle choices of Australian children. He also frequently donates his culinary skills to raise money for a wide number of charities.
Luke’s awards for his various restaurants and ventures include The Sydney Morning Herald Award for Best Restaurant 2000, Best Mediterranean Restaurant in The Sydney Morning Herald Good Food Guide 2005, Best Restaurant in The Tegel Restaurant Awards 2003, and GQ Men of the Year Awards Chef’s Category 2003.
A stunning cross between Japanese Sashimi and French Steak Tartare.
It’s no wonder why the Japanese love Tuna, it...view all