Luke Fraser is a seasoned chef with a story as vibrant as his culinary creations. Born in the coastal city of Geelong Luke’s journey into the world of flavours and aromas began at a young age. As a teenager, Luke found himself drawn to the bustling kitchen atmosphere. The sizzling pans, the aromatic spices and the comradery of the kitchen staff ignited a passion that he couldn’t ignore.

Unfulfilled with the traditional academic path, Luke left high school to pursue his culinary dreams. Starting as a kitchen hand, Luke’s hands-on experience fuelled his ambition. Determined to master his craft, he embarked on an apprenticeship that helped jump-start his career.

​Fast forward 22 years and Luke has emerged as a seasoned chef, leaving his mark on kitchens in both Melbourne and London. Luke’s time in London proved to be transformative. Working under the guidance of culinary luminaries like Phil Howard, he honed his skills at renowned establishments such as Kitchen W8, boasting a Michelin star, and The Square, flaunting two Michelin stars.

These experiences shaped his culinary perspective, blending Italian techniques learned under Harry Lilai at Cecconi’s with the finesse of French cuisine taught by Phil Howard. A true advocate of seasonal and local, Luke’s cooking approach revolves around the freshness and authenticity of ingredients.

Beyond the kitchen, Luke finds solace and inspiration in two passions: music and fishing. Whether he’s grooving to live tunes with friends or casting his line into serene waters, these pursuits recharge his creative energies.

Luke’s culinary journey is a testament to the power of passion and perseverance. From humble beginnings as a kitchen hand to gracing the kitchens of Michelin-starred establishments, Luke continues to lead the kitchen by delighting palates and sparking joy with his heartfelt creations.