So, I’m a chef…
But over the past decade, and with the support of my amazing team, my business has grown.
We’ve opened restaurants around the world, developed partnerships with corporations, run awards programs, published books and even created a range of products….so yeah…we’ve been busy!
But as any chef knows, a busy kitchen always creates a special kind of energy – it’s hard work but when done right – it’s rewarding…very rewarding. And today, I’m proud to say my company feels much the same way.
But, the company isn’t just me anymore. Running our restaurants can only happen with great teamwork both within the group and externally with partners. Relationships maybe the key ingredient to our business’ success but it only works because of my team.
Having good food, good wine and most importantly a really good time, is what we’re all about and what we believe every dining experience should be. At the end of the day, whether you’re on land, at sea or in the air, our promise is to ensure you have access to the very best experiences possible.
Giddy up! I’ll raise a glass to that.
About Luke Mangan (OAM)
Luke Mangan is a leading Australian restaurateur and chef. His influence on the food and wine industry can be found on the carriages of the Eastern Oriental Express, at sea, on P&O Carnival Cruise ships, Glass Brasserie at Sydney Hilton Hotel, bringing healthy and high quality restaurant food to patients at the Mater Private Hospital Brisbane, Luke’s Kitchen at Kimpton Margot Hotel Sydney, Luke’s Table at the Pylon Lookout (Sydney Harbour Bridge), Luc-San at Potts Point behind the iconic Coca-Cola sign and Luke’s Bistro & Bar in the Sydney Domestic Qantas Airport Terminal.
Luke’s Australian restaurants range from fine dining to more casual fare. They are renowned for his unexpected creations, which highlight his French culinary training and Asian influences, paired with fresh, clean flavours.
For 13 years, Luke owned and operated restaurants in Japan, Singapore and Indonesia under the Salt brand. He sold his remaining share in the business in 2018 to focus on his Australian restaurants and new ‘Luke’s’ ventures, including Luke’s Kitchen, Luke’s Bar & Grill and Luke’s Burger Bar to name a few.
He has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his line of gourmet products and makes regular TV appearances.
Further testament to Luke’s excellence is the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding.
In the 2019 Australia Day, Luke was awarded the Medal of the Order of Australia (OAM) for his services to the hospitality industry, tourism and his contributions to charities.
As the co-founder of Australia’s most extensive hospitality awards program, Appetite for Excellence, and The Inspired Series program, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.
Having good food, good wine, and most importantly, a really good time is what Luke Mangan & Company are all about and what we believe every dining experience should entail.
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
