Luke Mangan is a leading Australian restaurateur and chef, whose influence on the food and wine industry can be found in the air on Virgin Australia Business Class, the carriages of the Eastern Oriental Express, and at sea, on board five P&O Cruise ships. Luke’s Australian restaurants range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French classical training and Asian influences, paired with fresh, clean flavours. Luke’s culinary career began after he dropped out of school at 15-years-old and completed an apprenticeship under Herman Schneider at Melbourne’s Two Faces. After five years of slogging it in the hot kitchen 14 hours a day, six days a week, Luke travelled to London where he persuaded Michel Roux of the three Michelin-starred Waterside Inn to take him on. Thanks to an amazing team, 30 years on Luke is now the proud owner of one hatted restaurant glass brasserie, Hilton Sydney, Luke's Kitchen and Chicken Confidential, Sydney; Bridge Bar and Coast Café and Bar, Sydney International Airport; 'Luke’s', Salt grill and A Taste of Salt on P&O Cruises Australia. In 2005, Luke opened Salt in Tokyo, followed by Salt grill & tapas bar and WW World Wine, Salt grill & Sky bar, Salt tapas & bar in Singapore and Salt grill in Jakarta. After 13 successful years in the region, Luke sold his 50-50 share in the business to focus on his Australian restaurants and new ‘Luke’s’ concepts, including Luke’s Kitchen, Luke’s Steakhouse and Luke’s Burger Bar to name a few. Luke also owns a range of gourmet food products, is the author of six books, co-founder of Australia’s Appetite for Excellence hospitality awards program and a mentor to up-and-coming young chefs through The Inspired Series program in partnership with Sydney TAFE.