AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Luke Wakefield
Born:
Wollongong, NSW.
History:
Early in my culinary career, I trained under Chefs Wayne Turner and Clayton Green at the Weld Club in Perth where I developed a strong foundation in fine dining. After a year, I moved to New South Wales, working with Chef Daryl Potter at W Restaurant and River Deli, learning to bake bread and explore French cuisine.
Homesick, I returned to Perth and completed my apprenticeship at the UWA Club. During my time in Perth, a chance encounter with a Chef, who had worked on a cruise boat in the Kimberley, led me to a two-year stint cooking on a catamaran. During off-seasons, I worked at the traditional French restaurant Chez Pierre where I won the Chaîne des Rôtisseurs competition and placed 5th internationally.
I then moved to Victoria, where I ran the Private House Boat Club in Eildon and championed sustainability at The Farmers Place in Geelong, growing our own produce and supporting local suppliers. Later, in Euroa, I created croissants that became popular at farmers markets and at Small’s Bar in Bunbury, I focused on local ingredients and communal dining.
After a desire for recognition, I took the Head Chef position at Balthazar Restaurant in Perth where I helped maintain a One-Hat status and received national acclaim. In 2022, I briefly shifted to a group Executive Chef role before realising my true passion was working in a customer-focused environment.
When the role at Spicers Hidden Vale became available, I knew it was the right fit. Here, I grow produce, experiment with new cooking techniques and lead a team which shares my passion for culinary excellence.
Have you always wanted to be a Chef?
When I was younger, my dream was to become a vet. The idea of helping animals, being around them every day and making a difference in their lives was something I was deeply passionate about. However, it was a special occasion that would forever change my perspective.
One day, I was taken to a restaurant with my parents. It wasn’t just any meal; it was an experience. I was presented with a beautiful plate of food - carefully prepared, vibrant and delicious. In that moment, I felt a spark of joy, something I had never felt before.
As I admired the artistry of the dish and tasted the flavours, a thought crossed my mind: "Imagine just doing that as a job!” It was a fleeting thought but one that lingered in the back of my mind, though I still had my sights set on being a vet.
Over the next few years, I remained determined to pursue my dream of becoming a veterinarian. However, life had other plans for me. While at school, I started working at a local McDonald’s with my sister.
At first, it seemed like just a way to make some extra money, but soon, I realised it was more than that. The intensity of the busy rush hours - the pressure, the speed, the organisation needed - was something I found oddly addictive.
There was a thrill in the fast-paced environment and I found myself thriving under pressure. What I didn’t realise at the time was how this experience would shape my future in ways I couldn’t yet understand. The skills I was developing - working quickly, staying organised, thinking on my feet - would prove to be invaluable in the kitchen world later.
I continued to focus on my studies, but I also found myself drawn to cooking. I chose Home Economics as one of my electives and as I immersed myself in the subject, something clicked. I began excelling in the class and my teacher quickly recognised my growing passion for cooking. I was determined to hone my skills and my enthusiasm shone through. In our first term of Year 11, my Home Economics teacher called for a meeting with my parents.
During this meeting, she shared her observations with them. She explained that I had a deep interest in cooking and she believed that if I were to seriously consider it as a career, she had a contact who could help me take the next step.
Two weeks later, I was starting my cooking career. Through my teacher’s contact, I was introduced to a prestigious private men’s club, known for its exceptional culinary standards. The Chefs there were incredibly talented and I would be able to learn from some of the best in the business.
This was my opportunity, the moment I had been unknowingly waiting for. It was a huge leap from my previous experiences in fast food to working with professional Chefs, but it felt like the perfect fit. I dove in, ready to absorb everything I could.
That was the beginning of my culinary journey - one that would eventually lead me to become the Chef I am today. Looking back, I realise that each step, whether it was working at McDonald’s or excelling in Home Economics, was preparing me for this moment. My initial dream of being a vet might have shifted, but it was all part of a much bigger plan - one that I never could have predicted but am incredibly grateful for.
How would you define your style?
I’ve reached a stage in my career where I have the confidence to embrace simplicity while still delivering incredible flavours. Time is a precious commodity, both personally and professionally so I’ve learned to strike the balance between keeping things straightforward and knowing when to go all out. It’s crucial for me to keep my team and guests engaged while ensuring that every effort is meaningful and impactful.
What is your feature flavour these days?
My signature flavour approach centres around achieving balance in every dish. Sweet flavours often benefit from a touch of salt, while savoury dishes are elevated with a hint of acidity. I also find that coffee tastes richer and more robust when paired with something salty beforehand or during which may explain why bacon with breakfast pairs so perfectly with a cup of coffee.
Obsessive-compulsive about?
I am highly committed to ensuring that we consistently deliver on our promises.
For instance, consider the challenge of serving toast at breakfast. Achieving the perfect balance - soft and fluffy on the inside, crispy and preferably buttery on the outside - can be difficult during a busy service, especially when toast is often one of the less prioritised components of a dish.
Similarly, ensuring that ‘fresh bread’ maintains a crispy crust while remaining soft, fluffy and warm without drying out on the exposed cut sides, all require careful attention.
I firmly believe that it is these small, often overlooked details that set great restaurants apart from good ones.
Your greatest culinary influence?
My Grandmother, Nanna Rhona, has been my greatest inspiration and culinary influence. Ironically, she never got to see me become a Chef, as she passed away before my career even began. As a child, I remember her always being in the kitchen, creating dishes that were not only delicious but made with incredible care and skill.
Years later, I was given a collection of her old exercise books, filled with meticulously detailed recipes and intricate techniques. Her family had once run a guesthouse and restaurant in Sussex Inlet, NSW, where they served homestyle Danish-German cuisine, a nod to their Danish heritage.
I’m lucky to have a few of their original menus and within her notebooks, I’ve discovered several recipes that were once served in the restaurant - precious links to both my family’s history and my own culinary journey.
What do you love about this business?
There are times when it feels like there’s nothing to love about this industry - the long hours, the pay, the endless requests, managing staff. It’s exhausting, demanding and relentless but every week, there are moments that remind me exactly why I do this.
A guest stopping me in the garden to share how much they loved a dish from the night before; that quiet knowing smile between Chefs after perfectly executing a plate; slicing into something that’s been cooking for hours and realizing it’s just right.
An ingredient you can’t live without?
Salt - we are professional salt adders.
Most ‘eyebrow-raising’ menu item?
Cockscomb that we serve with our rooster dish.
Signature dish?
My seafood carpaccio is my own technique that I developed and its possibilities are endless.
The ginger cake on our current dessert menu is a recipe passed down from my great-grandmother, and it’s absolutely delicious. We pair it with a rich, buttery ice cream made with butter instead of cream, a technique I first learned as a first-year apprentice and have used ever since.
The black pear purée is a more recent discovery, adding depth and complexity to the dish. Bringing these three elements together has created something special and I have a feeling this dessert will stay on the menu, evolving over time.
What can diners expect when they eat at your restaurant and what makes the experience special?
At Homage, our menus are a direct reflection of who we are - our philosophy, our craftsmanship and our dedication to showcasing the best ingredients with integrity and creativity. I take immense pride in our current menus which are the result of more than 20 years of experience in the kitchen, shaped by a deep respect for technique, seasonality and the region we call home.
Beyond the food, our approach extends to every aspect of the dining experience. Thoughtfully curated, our menus are complemented by professional yet approachable service ensuring that every guest feels welcomed and valued. Paired with a formidable beverage program that highlights exceptional wines, craft spirits and innovative pairings, the result is an experience that is both refined and relaxed - one that truly embodies what we stand for at Homage.
What is your go-to meal at home when you don’t feel like cooking?
I love a bowl of Rice Bubbles with chopped-up banana and cold milk. It’s the best.
Tell us something no one knows about you?
I have a deep fear of being electrocuted. Every single time I plug something in, I have to dry the prongs, switch off the power and only then insert the plug - no exceptions. It even makes me cringe when I see others skip this step. Once, I was in a rush and forgot to switch off the power first. I saw a small blue spark. Horrible!
Where do you see yourself in 5 years’ time?
Not sure but trying to be a great Dad and a great husband and showing up for them is certainly a part of that.
Homage Restaurant
For the ultimate fine dining experience in Grandchester, visit Homage Restaurant at Spicers Hidden Vale on Grandchester-Mt Mort Road. As the restaurant’s name suggests, the talented restaurant team expertly construct Modern Australian dishes, which pay homage to the land, farmers and produce from the Darling Downs and Lockyer Valley. Indulge in creations like barnyard quail, foie gras, sweet olive sauce and pickled celtuce to start, or lamb belly, roast onion, black garlic, mandarin and almond; while those with heartier tastes are enticed by King Angus fillet, smoked butter potato, spinach and horseradish gel. Perhaps roasted pork belly with carrots, fennel and bee pollen hits the mark, before an indulgent dessert of chocolate tart, beetroot, camel milk and Wagyu fat caramel to finish.
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