So, I’m a chef…
Over the years, and with the support of an incredible team, my business has grown far beyond what I ever imagined.
We've opened restaurants around the world, partnered with leading brands and corporations, launched awards and mentoring programs, published books, developed wine labels and product ranges, and created dining experiences across land, sea and air. Needless to say, we've kept ourselves busy!
As any chef will tell you, a busy kitchen has a special kind of energy. It's demanding, fast-paced and sometimes chaotic, but when everyone works together towards the same goal, the results can be incredibly rewarding. That's exactly how I feel about our business today.
While my name might be on the door, this company has never been about one person. Great hospitality is built on great people, and everything we do is made possible by a passionate team and the trusted partners who share our vision. The relationships we've built over the years remain one of the most important ingredients in our success.
At the heart of it all is a simple philosophy: great food, great wine and great company. We believe every dining experience should leave people feeling looked after, inspired and wanting to come back for more.
Whether you're dining in one of our restaurants, attending an event, travelling at sea or in the air, our promise remains the same - to deliver memorable experiences and genuine hospitality, every time.
Here's to good food, good people and making the most of every occasion. I'll raise a glass to that.
About Luke Mangan (OAM)
Luke Mangan OAM is one of Australia’s leading chefs, restaurateurs, and hospitality entrepreneurs, internationally recognised for his contribution to the food, wine, tourism, and hospitality industries.
Leaving school at 15, Luke began his culinary career with an apprenticeship under Herman Schneider at Melbourne’s Two Faces before refining his craft in London under legendary chef Michel Roux at the three Michelin-starred The Waterside Inn - an experience that helped shape his clean, contemporary style combining classic French technique with fresh Australian produce and subtle Asian influences.
Today, Luke’s hospitality portfolio spans restaurants, hotels, cruise ships, rail, airport dining, and unique culinary experiences. His current ventures include Luke’s Kitchen, Luke’s Table, Luke’s Table Afloat, Luke’s Bistro & Bar, collaborations with Mater Private Hospital Brisbane. Luke also operated restaurants aboard Carnival Cruise Line Australia for more than 18 years and successfully led the acclaimed Glass Brasserie for 20 years.
For over a decade, Luke owned and operated restaurants throughout Japan, Singapore, and Indonesia under the Salt, Salt grill, and Luke’s Bar & Grill brands before selling his Asian restaurant interests to his business partner in 2019 to focus on expanding his Australian ventures.
Luke is also a bestselling author of five cookbooks and the autobiography ‘The Making of a Chef’, has his own gourmet product range, and is a familiar face on television and at international culinary events.
Throughout his career, Luke has cooked for global leaders and celebrities including Bill Clinton, Sir Richard Branson, Tom Cruise, and at the wedding celebrations of Crown Prince Frederik and Princess Mary.
In 2019, Luke was awarded the Medal of the Order of Australia (OAM) for his services to hospitality, tourism, and charitable initiatives. Passionate about developing future talent, he is the co-founder of Appetite for Excellence and the founder of The Inspired Series, now in its 10th year, created to inspire, motivate, and educate the next generation of chefs, waitstaff, and restaurateurs across Australia.
At the heart of Luke Mangan & Company is a simple philosophy: great food, great wine, and creating memorable experiences.
It’s been a busy few years…
1990 - Luke moves to London to work at Waterside Inn with Michel Roux
1994 - Head Chef at Restaurant CBD, Sydney
1999 - First restaurant, Salt in Darlinghurst Sydney opened
2003 - Approached by Sir Richard Branson to consult for Virgin Atlantic & Virgin America First Class
2004 - Opened Bistro Lulu, Paddington
2005 - Founded the Appetite for Excellence Program and opened glass brasserie at Hilton Hotel Sydney
2006 - Opened Salt restaurant, Tokyo
2009 - Opened Salt grill on P&O’s Pacific Jewel plus launched Luke Mangan Providores range
2010 - Opened Salt grill on P&O’s Pacific Dawn & Pacific Pearl. Plus commenced as consulting chef for Virgin Australia Business Class. Opened Salt grill & Sky bar, Singapore
2011 - Opened Salt grill, Hilton Hotel Surfers Paradise
2012 - Opened Salt tapas & bar, Singapore
2013 - Opened Salt grill, Jakarta and MOJO by Luke Mangan, Sydney
2014 - Opened Amilla, Maldives
2015 - Celebrated 5 Salt grill restaurants on 5 different P&O ships
2016 - Launched the CEO (Culinary Experience Officer) Search, Opened Coast Café & Bridge Bar at Sydney International Airport
2017 - Opened Chicken Confidential, Chifley Plaza & Chicken Confidential, Sydney Airport. Opened Salt grill & tapas bar, Ginza. New book Sharing Plates' cookbook. Opened Luke's & A Taste of Salt on P&O's Pacific Explorer
2018 - Opened Luke's Kitchen, Sydney. First dinner on Eastern & Oriental Express
2019 - Luke Mangan is awarded the Medal of the Order of Australia (OAM), approved by the Governor-General in his capacity as Chancellor of the Order of Australia.
2020 - Joined Coles Supermarket as an ambassador. Appeared in “What’s for dinner” cooking campaign in partnership with Coles Supermarket. Launched Luke at Home takeaway & pick-up food
2021 - Partnered with Mater Private Hospital Brisbane to bring health, quality restaurant food to hospitals, “Open for Lunch” George Street Long Lunch was created
2022 - Luke’s Kitchen opened at Kimpton Margot Hotel Sydney on February 14, Opened Luke’s on P&O’s Pacific Explorer, Opened Luke’s Bar & Grill on the P&O’s Pacific Encounter & Adventure, Luke’s Table opened in the South East Pylon of the Sydney Harbour Bridge. “Open for Lunch” George Street long lunch continued for the second year.
2023 - The Great Chef Showcase Dinners at Marina Bay Sands Singapore, Luc-San opened in Potts Point, Luke’s Bistro & Bar opened in December in Qantas Domestic Terminal - Sydney Airport
2024 - Bistrot Bisou Melbourne opened, Lukes Bistro in the Brisbane Domestic Terminal
2025 - Luke’s Table Afloat was launched on Sydney Harbour, Luke Mangan named in The Daily Telegraph's "Power 100", Luke’s Bistro & Bar at Sydney Airport T3 has been named Casual Dining Restaurant of the Year at the global FAB (Airport F&B + Hospitality) Awards
2056 - Four Chefs in Four Seasons lunches & Q&A at Moonacres Robertson, Inspired Series in Albury with over 300 students promoting hospitality, Guest chef at Vivid Fire Kitchen
