Biography
Biography
Early in his career Luke gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his 2 Michelin Star flagship, Le Manoir Aux Quat’ Saisons and as Head Pastry Chef Michelin starred properties, Northcote Manor and The Chester Grosvenor. Before joining l’Ecole Valrhona, Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.
While Luke’s career was entirely based in the UK, 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.
Joining L’École Valrhona’s team of chefs, Luke spent 8 years sharing his expertise, knowledge and inspiration with chefs throughout Northern Europe. Early in 2024, he crossed the Atlantic to become Executive Pastry Chef, North America and is currently based in our school in Brooklyn, New York.
