Luke grew up in the British countryside, raised by parents who were passionate about cooking. It’s from them he got his love of food. At the age of 18, he went on a two-week cookery course, then dove right into the deep end of the culinary world, and immediately started in the kitchens at the French ski resort in Val d’Isère. This is where his passion for creating culinary feasts truly began. Over the next five years, Luke worked at a boutique hotel under a talented head chef, where he was given the chance to develop his own style.
He was promoted to head chef at The Farmhouse in Morzine, where he still oversees the menu during the winter months when he’s not cruising the French canals onboard our barges. Luke first worked with us in 2014 aboard Nymphea and instantly hit it off with Captain Leigh. He’s continued to work with us since then, creating innovative and unique multi-course gourmet meals. He loves the fantastic culinary opportunities found along the canals and rivers in the home of French gastronomy.