Luke Thomas is a young chef with aspirations and talent. Born in Connah's Quay, North Wales, Luke has committed himself to cooking since the age of 12, working evenings, weekends and holidays balancing his school studies with evening jobs in kitchens.
Luke’s potential was spotted by restaurateur Mark Fuller and he agreed to give him full control of his new restaurant, Luke’s Dining Room, in Berkshire which opened in March last year.
Luke’s experience is already extensive and impressive, he’s had stages at Chester Grosvenor Hotel, Soughton Hall & Stables Bar & Restaurant, Steve Vaughan Butchers, Individual Restaurant Company and work placements at The French Laundry pop-up with Thomas Keller at Harrods, Burj al Arab in Dubai, La Pergola in Rome, Alinea in Chicago, Rhodes in Dubai, Rhodes W1 and The Fat Duck.
Luke won Springboard’s FutureChef award in 2009 and he describes being Chef Patron at Luke’s Dining Room as an exciting venture “Cooking is not just a passion, it is my life, and I am fully committed to the hard work and long hours. I know I still have a lot to learn, but this job is both a challenge and a wonderful opportunity.”