Luke Sankey

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Born in the UK in 1977 to restauranteur parents, Luke Sankey grew up with an appreciation of good food and the joy it bought to the table. This entrée then led Luke to collaborate with some of the best chefs in both England in Australia.

In 1993, whilst studying at the Westminster School of Catering in London Luke commenced his apprenticeship at the two Michelin starred Café Royal .

In 1995 Luke moved on to Greyshot Hall, England’s number one health retreat where he got to cook for movie stars, royalty and Europe’s wealthy.

Luke then developed his passion for classic French cooking in some of England’s most acclaimed two and three Michelin starred restaurants, working with renowned chefs Anton Adleman at the Savoy in 1996 and Marco Pierre of Mirabelle from 1997.

In 1998 Luke joined Australian Chef Mark Gregory of Axis in London as a sous chef. Axis was awarded two Michelin stars only two months after opening in 1998. Mark’s proclivity towards fusion and experimentation was excellent training for Luke who has a passion for the “science of food.

Prior to leaving England Luke worked as junior sous at J Sheekeys, London’s finest Michelin starred seafood restaurant rounding off his skill set in preparation for entering the Australian food scene.

In 2001 Luke joined Quay Restaurant in Sydney overlooking Sydney Harbour working with head chef Philippe Pinson and later Peter Gilmore on the re launch in 2002.

In 2004 Luke was hired by Mathew Kemp at Restaurant Balzac to guide his team and help with the development of the food menu after relocating to larger premises.

Luke’s talent for trouble shooting and infusing fresh ideas also led him to re launch Wah Wah lounge from a café experience to evening dining in 2005 and more recently Georges at King St Wharf from 2006.

Luke ethos is classical French using modern progressive techniques using the freshest ingredients from Australia and around the world to create original and interesting dishes.

After working with top Australian chefs such as Peter Gilmore and Mathew Kemp and as head chef at Chicane, Luke took the executive chef for the Sugargroup, at Pyrmont’s dining hotspot Sugaroom, Sails at Lavender bay & Milk and Two café.

He Has Opened Apres in Pots Point and he has relaunched and reinvented The Falconer on Oxford st, both in Sydney’s CBD.

Luke’s reputation for blending classic and progressive techniques has set him apart from the crowd. He continues to work behind the scenes as a consultant on the menus and directions of many of Sydney’s fine dining restaurants.

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