Luke Mangan is a leading Australian restaurateur and chef, whose influence on the food and wine industry spans four countries, Virgin Australia Business Class, five P&O cruise ships and carriages of the Eastern Oriental Express. Internationally regarded as a shining example of AustraliaÍs culinary culture, LukeÍs restaurants range from casual to fine dining establishments and share a consistent philosophy of showcasing AustraliaÍs finest ingredients in a clean and contemporary manner. LukeÍs culinary career began after he dropped out of school at 15-years-old and completed an apprenticeship under Herman Schneider at MelbourneÍs Two Faces. Five years of slogging it in the hot kitchen 14 hours a day, six days a week, Luke travelled to London where he persuaded Michel Roux of the three Michelin-starred Waterside Inn to take him on. Thanks to an amazing team, 30 years on Luke is now the proud owner of one hatted restaurant glass brasserie, Hilton Sydney, MOJO and Chicken Confidential, Sydney; Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, World Wine Bar and Salt grill & tapas bar, Tokyo; Chicken Confidential, Bridge Bar and Coast Caf_ and Bar, Sydney International Airport. If he didnÍt already have enough on his plate, Luke also owns a range of gourmet food products, is the author of six books, co-founder of AustraliaÍs Appetite for Excellence hospitality awards program and a mentor to up-and-coming young chefs through the Inspired Series program in partnership with Sydney TAFE. HeÍs the consulting chef for Virgin Australia, has Salt grill aboard four P&O cruises, 'LukeÍs' and A Taste of Salt on the Pacific Explorer. Luke is also a long-standing friend of Tourism Australia. Relationships have been the backbone of his businessÍ success. At the end of the day, eating quality food, drinking great wine and having a really good time is what Luke Mangan & Company is all about and what the team believe every dining experience should entail.