Discipline from the old-school, inspiration from Asian cuisines and a love of growing food at home – Celebrity chef Luke Mangan opens up about the journey that’s kept him at the heart of Australia’s dining scene for decades.

What first sparked your love for food, and how did you get your start in the industry?

I grew up in Melbourne in a big family – one of seven boys! – where my mum was always cooking. She had this incredible way of bringing people together around food, and I think that’s what sparked it for me. But it wasn’t until I started washing dishes at 15 that I got a real taste for the energy of a working kitchen.

That chaos, the camaraderie, the pressure, I was hooked.

What’s been your journey so far – from your first job to where you are now?

I started out in Melbourne at just 15 years old, doing my apprenticeship under Swiss chef Hermann Schneider at his iconic restaurant Two Faces in South Yarra. It was old-school, tough, and demanding, but it gave me the foundations I needed before heading overseas to broaden my experience.

My first proper job was when I went to London to work under Michel Roux at the Waterside Inn. That experience changed everything for me. It taught me discipline, precision, and an understanding of ingredients. From there, I moved back to Sydney, worked at Hotel CBD and eventually opened my own restaurants.

Since then, I’ve had the privilege of opening restaurants across Asia, on board cruise ships, in airports, by Sydney Harbour Bridge, Luke’s Kitchen and beyond.

What have been some of your greatest achievements along the way?

Cooking for Richard Branson on Necker Island was a standout! But honestly, launching ‘The Inspired Series’ to help inspire young hospitality talent has been one of the most meaningful things. Watching people build their careers from the ground up, just like I did, has been incredibly rewarding.

Outside your property/properties, what are your current favourite food joints?

I love keeping it simple when I eat out. I’m a big fan of China Doll, and Sean’s Panorama is always a classic! Mr Wong is always a go-to for its energy, service and those incredible dim sums. If I’m in Melbourne, it’s hard to go past Gimlet or Grill Americano.

Which chefs and cuisines inspire you most – past or present?

Michel Roux had a huge influence on me and that classic French training still underpins a lot of what I do. But I also draw inspiration from chefs like Nobu Matsuhisa; the way he blends cultures and flavours is genius. I’ve always been drawn to the elegance and simplicity of Japanese cuisine, as well as the boldness of Southeast Asian food.

How do you think Australia’s food culture has evolved in recent years?

It’s become so much more diverse and confident. There’s a new generation of chefs pushing boundaries, sourcing local produce, and celebrating regional stories.

I think Australians are more adventurous now. They want to know where their food comes from and how it’s made. We’ve moved past trying to replicate overseas trends and into something that feels truly our own.

Any exciting food trends you’ve tried at home – or sneaked onto the menu?

Lately, I’ve been spending a lot more time in the garden, growing my own herbs, edible flowers, and a few vegetables. There’s something really satisfying about walking out back, picking fresh thyme or basil, and using it that same day in the restaurant.

We’ve started incorporating more of our homegrown ingredients into the menus where we can, which adds a layer of freshness you just can’t replicate.

And finally, what do you love doing when you’re not in the kitchen or at the venue?

I love to travel and explore new places, especially through food. But when I’m home, I’m pretty chilled. I enjoy spending time at my farm, opening a good bottle of wine, and just switching off. That balance is important, even in this industry.