For the first five years after graduating from Tante Marie, Luke worked at Roux at Parliament Square and on the back of his solid foundation of skills learned with us, became Sous Chef working under executive chef and Professional Masterchef winner Steve Groves.
Luke left Roux at Parliament Square in 2014 and to set up a new venture for the Searcys Group. In spring 2016 Luke took up his current position as the Head Chef at the Michelin starred Arbutus.
When asked about his training, Luke says, "Tante Marie Cordon Bleu Diploma gave me a solid grounding in classic cookery technique. In turn, the confidence to walk in to a professional environment with a skill-set that has proven invaluable in my progression from amateur cook to professional chef."