Luke Mangan is one of Australia’s leading chefs and restaurateurs and is highly regarded internationally as a shining example of Australia’s culinary culture.
His career started in Melbourne under Herman Schneider, of ‘Two Faces’ fame. After completing his training, Luke persuaded Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London to give him a chance. He believes that working under these great chefs in the early years were the two most important steps he took to learn his craft.
Luke currently owns and operates glass brasserie, Hilton Sydney; Salt grill, Hilton Surfers Paradise; Salt grill and Salt tapas and bar, Singapore; Salt and the adjoining World Wine Bar, Tokyo, Salt grill Jakarta and soon to be Salt Tapas, Bali; Salt grill onboard three P&O cruise liners. He is also the consulting chef for Virgin Australia.
While Luke’s restaurants range from relaxed to fine dining establishments, they share the common thread of Luke’s cooking philosophy – which is to source the finest and freshest local and Australian ingredients and showcase them with a clean and contemporary twist. Luke is renowned for his unexpected creations, which highlight his French classical training and Asian influences, married with simple, fresh, clean flavours. Luke’s cooking aims to enhance and accentuate, rather than mask, the natural taste of the ingredients.
In addition to running ten busy restaurants, Luke has written four best-selling cookbooks and most recently, his autobiography ‘The Making of a Chef’. Salt grill cookbook released in September, 2013. He has launched his own range of gourmet products and also makes regular appearances on number of TV shows, both in Australia and internationally.
Further testaments to Luke’s excellence are the requests he has received to cook for, including former U.S. President Bill Clinton, Richard Branson, Tom Cruise and at the wedding of Danish Crown Prince Frederik and Princess Mary.
Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Starlight Foundation, Newman’s Own Foundation and FSHD Global Research Foundation, amongst numerous others.
He is the co-founder of the Appetite for Excellence hospitality awards program which promotes the development of young chefs, waiters and restaurateurs in Australia.
Luke was recently presented with a ‘Friend of Australia’ award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination.
From a family of seven boys who grew up in Melbourne, Luke currently lives in Sydney but travels constantly to his restaurants and events around the world.
Marjon (MJ) Olguera
Marjon (MJ) Olguera grew up in the small town of Singleton in Hunter Valley.
MJ started his career at One Broke Road a restaurant in Pokolbin, Hunter Valley working under Jakartas famous Gilles Marx from Amuz restaurant. Here he learnt many fine French cooking skills and sees Gilles as one of his mentors.
He has over a decade of experience as a chef, and has been working with international restaurateur, Luke Mangan, since 2004.
As one of Luke’s most outstanding protégés, MJ was appointed Head Chef at The Palace by Luke Mangan in Melbourne and managed all culinary operations at the establishment, until its sale in late 2011.
MJ later travelled to Singapore and took on the role as Head Chef at Salt grill & Sky bar before moving on to Jakarta.
MJ has worked with Luke at glass brasserie, Hilton Sydney; Bistro Lulu, Paddington and has assisted Luke at functions for Richard Branson and Danish Crown Prince Frederik and Princess Mary of Copenhagen. He also spent time working at Salt Tokyo, playing an instrumental role in its opening.
Together with Luke, MJ has travelled to Singapore, America and Hong Kong for special events and private functions.
Our General Manager
Daniel Whitelaw has worked for Chef Luke Mangan for the last 4 years managing his Sydney restaurant glass brasserie in Hilton Hotel. He began his career at Melbourne’s Regent and Sofitel hotels. His passion for food led him to Europe, to see how it was done there.
As a Manager at London’s world famous Savoy for three years, alongside celebrated Chef Anton Edelmann, Daniel also travelled extensively in France and Italy to immerse himself in Europe’s fine dining culture.
Daniel then went onto Home House, an elite private members club with a fine dining Restaurant, serving the likes of Prince Charles and Madonna. While he loved the experience, he missed Australia’s warmer climate, so returned to work at one of the world’s top restaurants, Tetsuya’s in Sydney, for five years.
”It’s a great opportunity (to be working at Salt grill) and I hope to inspire our young team members. Food, wine and exceptional service has always been my passion”, he remarked when asked about what brought him to Salt grill Jakarta.
Now having the opportunity to live in Jakarta and manage Salt grill, Daniel is relishing the opportunity to work with the local Jakarta people and continue working with Luke Mangan.