YOUR CHEF
Chef Luke Collins has been honing his skills for the past 15 years, at restaurants both here and abroad. After completing his four-year apprenticeship at local restaurants, he set off for Canada. Luke worked at 5-star Whistler institution Araxi restaurant for two years, developing his expertise with oysters (a long-time passion) at the Raw Bar there and furthering his general skills and techniques. Following this, he spent two years in the UK working at the traditional 5-star fine dining room in the Royal York & Faulkner Hotel on the south coast of Devon. Local restaurants Summer Salt and Shipwrights on the Marina at Blakehurst have also helped Luke define his style and natural flair with food.
Luke has always dreamed of opening a small, fine-dining restaurant where he could showcase his food, his way. He’s particularly happy that the dream will begin in Sylvania Heights, where his love of cooking was born.