Online via Zoom
Adjunct Professor Art Phillips hosted an interview with celebrity chef Luke Mangan OAM, world renowned Australian based restaurateur, chef, and entrepreneur. His influence on the food and wine industry can be found on the carriages of the Eastern Oriental Express, at sea on P&O Carnival Cruise ships, Glass Brasserie at the Sydney Hilton Hotel, on TV as a Coles Supermarkets ambassador, bringing healthy quality restaurant food to patients at the Mater Private Hospital Brisbane and most recently opening the new Luke’s Kitchen at Kimpton Margot Hotel Sydney CBD.
Luke’s Australian restaurants range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French culinary training and Asian influences, paired with fresh, clean flavours.
Professor Phillips discussed his entrepreneurship attributes and success stories, with a focus on his recent book ‘The Making of a Chef’ – pulling out key facts that made Luke who he is today.
‘It was an honour to have this opportunity to interview Mr Mangan and to have Luke as a Fellow of the Centre for Entrepreneurship (CFE) here at UBSS’, says Adjunct Professor Art Phillips.
Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. On Australia Day in 2019, Luke was also awarded the Medal of the Order of Australia (OAM) for his services to the hospitality industry, tourism and his contributions to charity.