Biography
Biography
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.
His involvement in international food festivals, on-the-job training, and interest in travel and culture has put him in contact with many cuisines and led him to work alongside some of the world’s leading chefs.
Today, Luke is a proud member of L’École Valrhona’s team of chefs, working in Brooklyn and sharing L’École’s knowledge and inspiration.
