Chef Lukas André
Chef Privado En Ibiza
Conóceme mejor
I’m a traditional French chef, but also a connoisseur of vegetarian, vegan and gluten- free cuisine. , Lover of spicy, fresh and tasty products.
Young and dynamic, passionate about cooking from an early age.
After my studies in catering in France, in Bordeaux, I went to meet new technics and tastes, in different Michelin star restaurants in France and abroad.
I worked at Chapelle St Martin 1 *, in Limoges. At the Grand Hotel, St Jean de Luz.
At Sources de Caudalie 2 *, in Bordeaux.
La Pinsonniere, Relais chateaux in Canada, Quebec
Le Chalet d'Adrien, in Verbier, Switzerland, and more.
I have been living in Ibiza for 12 years, where I was able to work in very fine restaurants; Hacienda Na Xamena, Can Domo, Cala Bonita, Es Terral, and more.
With my 15 yaers of experience in the profesion i’m eager to transmit and learn from others in my professional
environement.
I’m a traditional French chef, but also a connoisseur of vegetarian, vegan and gluten- free cuisine.
My 12 years in Ibiza I also learned mediteranean cuisine espanol, paellas, arroces y varios platos tipicos de Ibiza y Espana.
During my training and experience in luxury hotels, I learned to work in accordance with some knowledge of wines, French cheese and other local products, but also to know and respect many luxury products (caviar, truffle ...)
It’s why i specialised me in the prvate service, to give the best i can to my clients.
From now, in this 3 first years in private service, i have the chance to meet and served some personalitys ; cinema, big company, high bank and music artist.
So, like you see i can be really discret and never override my position, be professional.
Angouleme in France, my birth town, land of Cognac and Bordeaux. My childhood is made around the products of the ocean and land, that's how my passion for cooking and quality products born and grow up.
Más sobre mí
Para mi la cocina es...
Try to create a beautiful sharing moment and do the best I can to make my client happy.. Smiles on every face is priceless.
Aprendí a cocinar en...
Sources de Caudalie 2 *, Grand Hotel, St J. de Luz, Arboisie, H. na Xamena. R&C: La Pinsonniere, Chalet d’Adrien 1*, Chapelle St Martin 1*
Un secreto...
Respect the différents product every time you cook. Like one of my old chef told me “make love with the product” Less trash as it’s possible.
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