Starting as an apprentice with the Savoy Hotel Group in London, Luke’s career has followed a varied path through several Michelin starred kitchens in some of the UK’s leading hotel operations.
Luke was exposed to classic French patisserie training with Raymond Blanc at his flagship 2 Michelin Star Le Manoir Aux Quat’ Saisons. He then went on to lead the pastry teams at Northcote Manor, The Chester Grosvenor and the Dorchester Collection’s Coworth Park. These are some of the UK’s best country house hotels, where afternoon tea is forefront in the food and beverage offering.
In 2015, Luke joined Valrhona as the Pastry Chef-Northern Europe, based in London. In this role he traveled throughout Northern Europe sharing knowledge and information from L’Ecole Valrhona’s network of chefs and schools. This is where he encountered and embraced the FIKA culture of the Nordic countries.
Now, as of February 2024, Luke assumes the prestigious position of Executive Pastry Chef – North America, based in Brooklyn, NY. Eagerly anticipating the exploration of the dynamic U.S. food scene, Luke is poised to uncover American pastry trends while bringing his unparalleled expertise and creativity to new heights.