Chef Luke Luke

With over 30 years experience in a wide range of food production operations, I consider myself a well rounded chef and leader with a repertoire that is both broad and diverse.

My resume shows examples of contributing to successful and profitable establishments across the globe. Committed to creating and maintaining a culture of humility and teamwork within my kitchens, my leadership style is firm but fair, preferring to develop my staff by constantly challenging yet supporting them. We are never more happy then when we are learning and utilizing our new knowledge.

If you asked me what my food style is my answer would be MediterAsian, with definite influences from the Mediterranean and south east Asia, how-ever I am confident with the favor profile from most other regions also.

The Advent of social media and instant information sharing has made the play ground of the competint chef expand to the point were we can now experience and replicate food from countries and contexts we have never experienced. Great times.

You can also see from my resume that I recently set up and managed a culinary school in Brunei. Sharing knowledge and mentoring others is so satisfying to me and in the context of a commercial kitchen the best way to develop your team and leverage labor and team work. This also promotes synergy, the best way to drive efficiency and therefore profits.

Outside the kitchen I prefer to spend my time riding and racing both road and mountain bikes. Exploring the back roads and Kampongs, preferring to share the food of the small villages and food stalls. For me this gives true incite to the flavors, texture and culture of a country.