The Making of a Chef. Este artículo no está disponible.The Making of a Chef

Luke Mangan is recognised internationally as a leading chef and restaurateur-a long way from the boy who wouldn’t do his schoolwork. ’The Making of a Chef’ follows Luke’s career-forming days under the tutelage of the tough but great chef Hermann Schneider, and his quest to work with the best chefs in Europe to learn all he could about the art of food. This honest, warm account charts the highs and lows of Luke’s ventures as he rubs shoulders with A-listers and royalty, travels the world and learns lessons in business and life alike. Including four of Luke’s signature recipes, this book is an insight into the making of today’s celebrity: the chef.

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, on TV as a Coles Supermarkets ambassador, bringing healthy and high quality restaurant food to patients at the Mater Private Hospital Brisbane, the new Luke's Kitchen at Kimpton Margot Hotel Sydney and most recently opening Luke's Table at the Pylon Lookout (Sydney Harbour Bridge). The Pylon Lookout features spectacular Sydney Harbour and skyline views, featuring the Opera House and a unique view of the iconic Harbour Bridge. 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.