Luke Mangan

Luke Mangan (born 6 May 1970) is an Australian chef, restaurateur and television presenter. Mangan owns and operates restaurants in Australia, Singapore and Tokyo as well as being the consulting chef for Virgin Australia. Mangan has his own line of gourmet products and is the co-founder of Australia’s Appetite for Excellence,^[1] a hospitality awards program developing the career of young chefs.

Early career

Luke Mangan grew up in a family of seven boys in Melbourne, and his culinary career began under the guide of Hermann Schneider at his Melbourne-based Two Faces restaurant. Following his training, Mangan persuaded Michel Roux at the 3 Michelin Star Waterside Inn London to take him on. Mangan moved to Sydney in 1994 to open John Hemmes’ CBD restaurant in CBD hotel, at age 24.

Restaurants

Mangan opened Salt with business partner Lucy Allon in 1999, aged 29.

The Salt enterprise has grown to include Salt grill, Jakarta; Salt grill and Salt tapas & bar, Singapore;^[2] Salt and the adjoining World Wine Bar, Tokyo; and salt grill on board three P&O Cruises Australia;^[3][4] and opened a wine bar in Sydney, mojo by Luke Mangan.

Mangan also owns and operates Sydney CBD-based glass brasserie, which underwent a $6 million makeover in 2005 with New York architect Tony Chi heading interiors.^[5] glass brasserie has won many awards since opening, and won the ‘“Good Food Guide’s”’ One Chef’s Hat (SMH Good Food Guide Awards, 2012).

Books

Luke Mangan has four cook books: BLD – Breakfast Lunch Dinner, Luke Mangan Food, Luke Mangan Classics, Home and in the Mood ^[6] and his autobiography, The Making of a Chef.^[7] He has recently released his fifth cook book, titled SALT GRILL.^[8]

Providores range

In 2009, Mangan launched Luke Mangan Providores, his own range of spices, condiments and gourmet products. The range includes Garlic-Infused Olive Oil, Truffle Oil, Balsamic Vinegar, White Wine Vinegar, BBQ Rub, and Cajun Spice.^[9]

Virgin Australia

Mangan took a consultancy role for Virgin Atlantic, and went on to become the Virgin Australia Business Class consulting chef, providing guests with signature dishes during their Virgin flights.^{[10] [11]}

Charity and industry work

Luke Mangan supports a range of charities, including Camp Quality, Newman’s Own Foundation, Cure The Future, FSHD Global Research Foundation, and Australia's Biggest Morning Tea.^[12] In 2005, Mangan was a co-founder of the Appetite for Excellence Awards program which supports aspiring chefs, waiters and restaurateurs in Australia.^[1]

References

External links

• Official website