Luke Stack

Sydney. 

I started my apprenticeship straight after school at the age of 17. I spent these 4 years working in Sydney’s big hotels.

I then flew to London and worked for 2 years at Gordon Ramsey’s flagship restaurant in London. Then I worked in Paris, after which I worked for Gordon Ramsey in Sardinia, Italy. I spent my last year overseas working at the 7 star Burj Al Arab Hotel in Dubai, in the Al Mahara fine dining seafood restaurant.

Now I’m back in Sydney and I’ve just opened a brand new “design your own dessert” bar, the first of its kind.

Yes, I have always wanted to be a chef. I loved cooking at a young age and just kept developing my skills and passion for it.

Usually, I would stay my style is classical techniques but with a modern twist on flavour and textures, but these days I find myself cooking a lot of rustic comfort food.

It would have to be the rhubarb, we get this ingredient straight from the farm which makes a huge difference to the quality and the flavour.

Quality of produce. 

It would have to be the people I've worked with and the locations I've travelled to. Exploring different cultures and cooking styles has really diversified my skill set. 

We get to be really creative. 

Butter. 

Stewed and baked Autumn fruits with lemon myrtle crumble, mandarin sauce and a lavender ice cream. 

Sticky banana pudding with peanut butter crumble, orange and nutmeg sauce and cardamom ice cream.