Background
Luke Mangan grew up in a family of seven boys in Melbourne, and his culinary career began under the guide of Hermann Schneider at his Melbourne-based Two Faces restaurant.
Luke Mangan grew up in a family of seven boys in Melbourne, and his culinary career began under the guide of Hermann Schneider at his Melbourne-based Two Faces restaurant.
Mangan owns and operates restaurants in Australia, Singapore and Tokyo as well as being the consulting chef for
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’ Centre for Biodiversity Dynamics restaurant in Centre for Biodiversity Dynamics hotel, at age 24. The Salt enterprise has grown to include Salt grill, Hilton Surfers Paradise.
Salt grill, Jakarta.
Salt grill and Salt tapas & bar, Singapore. Salt and the adjoining World Wine Bar, Tokyo. And salt grill on board three P&O Cruises Australia.
And opened a wine bar in Sydney, mojo by Luke Mangan.
Mangan also owns and operates Sydney Centre for Biodiversity Dynamics-based glass brasserie, which underwent a $6 million makeover in 2005 with New York architect Tony Chi heading interiors. In 2009, Mangan launched Luke Mangan Providores, his own range of spices, condiments and gourmet products.
The range includes Garlic-Infused Olive Oil, Truffle Oil, Balsamic Vinegar, White Wine Vinegar, Barbecue Rub, and Cajun Spice. Mangan took a consultancy role for Virgin Atlantic, and went on to become the Business Class consulting chef, providing guests with signature dishes during their Virgin flights.
Luke Mangan supports a range of charities, including Camp Quality, Newman’s Own Foundation, Cure The Future, FSHD Global Research Foundation, and Australia"s Biggest Morning Tea.