Luke Mangan.. “He’s an Entrepreneur.. you have to be more than just a chef to become a successful chef these days, and you have to be media savvy, good on television.. You’ve got to have substance behind you, and he’s got substance.” – Sir Richard Branson
Welcome to the life of Aussie chef Luke Mangan, one of Australia’s leading food icons. Juggling multiple roles including internationally renowned chef, restaurateur, best selling author, and business entrepreneur, Luke is in high demand both here and overseas, but like a lot of our home grown success stories, he keeps his down to earth persona intact.
His international portfolio has him owning and operating ten hugely successful restaurants and wine bars throughout Australia and Asia, where he splits his time equally. For all of us budding ‘masterchefs’ in the making, taking a leaf from Luke’s book might prove highly beneficial, having cooked for the likes of Bill Clinton, Sir Richard Branson, Tom Cruise, Crown Prince Frederik, and our very own Princess Mary.
Luke may be the shining example of Australia’s culinary culture, but as we find out, he loves nothing more than to come home to a relaxing Aussie BBQ. With a reputation that epitomises culinary expertise and a world that revolves around food, where did all this food fascination stem from? “Definitely from my mum!” As a young kid, I never liked school much but always enjoyed cooking with my mum.
At the age of 15, I decided school wasn’t for me so I completed two weeks’ work experience at South Yarra restaurant Two Faces, under owner Hermann Schneider, and haven’t looked back since! Working under some of the most renowned chefs in Australia taught me the art of fine food. I was privileged enough to work for some of the best Australian and international chefs—Hermann Schneider, Michel Roux, and Rowley Leigh. They taught me everything, including discipline in the kitchen and the realization that cooking is not a 40-hour-a-week job.
How does being a celebrity chef, who cooks for some of the biggest names in the world, compare to the days when you were just starting out? Do you miss the anonymity? I have had the privilege of cooking for the likes of Bill Clinton, Richard Branson, and Princess Mary, so it is definitely different from when I first started out, spending hours peeling potatoes in a hot kitchen—but everyone needs to start somewhere! I do love being in the kitchen and interacting with fellow chefs, but I also enjoy being able to get out of the kitchen to say “hi” to my customers.
You have an outstanding collection of achievements, awards, and career highlights. If possible to narrow down, is there a favourite moment that best resonates with you? It would have to be 1999, when I opened my first restaurant, Salt. It was just before the Olympics, which proved to be great timing because of the promotion Australian tourism—and restaurants—were enjoying at the time. That was a fantastic and defining moment in my career.
With the well-recognised ‘Salt Grill’ and ‘Glass Brasserie’ restaurants and wine bars in Hilton hotels, Australia, and various locations throughout Asia, my international portfolio of restaurants has quickly become known for fine dining. So for all us budding entrepreneurs out there, what is the recipe for success? I think our restaurants have always stuck to the same philosophy: simple, fresh flavours using the best quality produce and ingredients, without following food trends.
‘The Making of a Chef’ is the title of my autobiography. What draws people to the high-intensity, fast-paced lifestyles of elite culinary chefs like myself? I started my cooking career at a time when chefs weren’t given the celebrity status that they are today. It was a hard slog and not your typical nine-to-five job, but I think people are drawn to the opportunities that come with being a chef—it can really open doors to travel and work in some of the best restaurants in the world.
Not only do I contribute in the kitchen, but I also regularly assist with charities and foundations in need. We always try to support our chosen charities and foundations as much as we can—through dinner events, cookbook recipe contributions, and raffle donations. I’m fortunate to have a great team of chefs and hospitality staff who really get behind these causes.
As if managing ten restaurants, producing best-selling books, and engaging in charity work weren’t busy enough, I am also a business entrepreneur in my own right, having launched the ‘Luke Mangan Providores’ and ‘Baby Bites’ ranges this year. What are these brands all about? I developed the Providores range so that anyone can enjoy chef-standard products when cooking at home. We use this range every day at all my restaurants because it’s such a simple way to boost a dish. I’m passionate about developing products that turn a good home-cooked meal into a great one. The Providores range consists of locally sourced, cold-pressed olive oils, vinegars, an extensive range of spice rubs, dukkah, relishes, and mustards.
The newly launched Baby Bites range is a collection of healthy meals for toddlers over ten months. It is the first fresh baby food range in Australia developed by a Michelin star-trained chef. Feeding your children healthy, clean food gives them the best start in life. I appreciate that not everyone has the time to cook three homemade meals for their toddler each day, which is why I developed the Baby Bites range—so that busy parents can feed their children good food, regardless of how hectic life gets. It’s all about allowing young taste buds to enjoy real ingredients and freshly made, nutritious food.
Sydney, Singapore, Jakarta, Gold Coast, and Tokyo are just some of the locations of my restaurants. You must be racking up some serious frequent flyer points! Where do I like to spend most of my time? I couldn’t pick just one place; each city is great for different reasons. I love the dining scene in Singapore—there are some great international chefs opening up amazing restaurants—but I also enjoy being home in Sydney, especially during a summer BBQ. I’m really fortunate to travel over six months of the year, and with restaurants interstate and overseas, I try to divide my time equally.
Cooking is clearly my focus in life, but what else takes up my time away from the kitchen? To be honest, if I’m not cooking, I’m out somewhere eating! I love scouting out new restaurants and trying new places. Right now, it’s all about tapas and shared plates—a great way to share a meal with friends while sampling lots of different dishes.
What is my advice for becoming better in the kitchen and ensuring you get enough nourishment and vitamins from your food? I think the key to delicious, healthy food is to use the best possible produce you can and keep it simple—ingredients like fresh herbs and good quality olive oil can really elevate even the simplest dishes. Always broaden your horizons with food, and don’t be afraid to try new ingredients and innovative ways of cooking them.
