Luke Mangan

Luke Mangan (born 6 May 1970) is a leading Australian chef and restaurateur, internationally regarded as a shining example of Australia's contemporary culinary culture. Mangan owns and operates restaurants in Australia, Singapore, Japan and Indonesia, as well as being the consulting chef for Virgin Australia Business Class. Mangan has his own line of gourmet products and is the co-founder of the Inspired Series and Australia’s Appetite for Excellence,, the largest hospitality awards program dedicated to the development of up-and-coming young chefs, waiters and restaurateurs in Australia.

Luke Mangan grew up in a family of seven boys in Melbourne. His culinary career began under the guide of Hermann Schneider at his Melbourne-based Two Faces restaurant. Following his training, Mangan persuaded Michel Roux at the 3 Michelin Star Waterside Inn London to take him on. Mangan moved to Sydney in 1994 to open John Hemmes’ CBD restaurant in CBD hotel, at age 24.

Mangan opened Salt with business partner Lucy Allon in 1999, aged 29.

The Salt enterprise has grown to include Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, the adjoining World Wine Bar and Salt grill & tapas bar, Tokyo; Salt grill, Luke's and A Taste of Salt on board five P&O Cruises Australia; Waterloo warehouse restaurant MOJO by Luke Mangan and the organic chicken burger restaurant chain, Chicken Confidential, Sydney.

Mangan also owns and operates Sydney CBD-based glass brasserie, which underwent a $6 million makeover in 2005 with New York architect Tony Chi heading interiors.glass brasserie has won many awards since opening, and won the ‘“Good Food Guide’s”’ One Chef’s Hat (SMH Good Food Guide Awards, 2012).

Luke Mangan has five cook books: BLD – Breakfast Lunch Dinner, Luke Mangan Classics, Home and in the Mood, SALT GRILL, Sharing Plates and his autobiography, The Making of a Chef.

In 2009, Mangan launched Luke Mangan Providores, his own range of gourmet products that showcases Australia's finest ingredients. Mangan works closely with Australian farmers and suppliers to create a unique range of products that compliment his restaurants' food. The range includes spices like BBQ, Cajun, Dukkah, Za'Atar, Curry and Morrocan, Extra Virgin Olive Oil and infusions like Garlic, Lemon, Lemon Myrtle and Truffle and Vinegars including Balsamic, White and Red Wine Vinegar. The range also includes mustards, relishes, pastes, sauces and chocolate-coated nuts.

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