Luke’s started his career as an apprentice with the Savoy Hotel Group. He has since gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his flagship Le Manoir Aux Quat’ Saisons and as Head Pastry Chef at Nigel Haworth’s Northcote Manor and The Chester Grosvenor. Most recently Luke worked with the the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.
Whilst Luke’s career has been based entirely in the UK, his involvement in international food festivals, work experience stages and interest in travel and culture has seen him come into contact with many cuisines and work alongside some of the world’s leading chefs.
Today Luke is a proud member of L’Ecole Valrhona’s team of chefs, working throughout Northern Europe sharing l’Ecole knowledge and inspiration.
