15 Minutes with the Boss This chef went broke at 35. Now he’s one of hospitality’s biggest stars
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Sep 1, 2025 Join celebrity chef Luke Mangan, an influential restaurateur in Australia with nine venues and five cookbooks to his name, as he discusses his remarkable journey through the culinary world. He shares the importance of resilience, revealing how he transformed setbacks into success and advocates for positive leadership and inclusivity in kitchens. Luke also reflects on morning routines that fuel creativity and the importance of detail in dining, emphasizing the need for adaptability and customer feedback in the ever-evolving restaurant landscape.
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Bold Pitch Lands Michelin Role
- Luke rang a three-star Michelin kitchen and offered to work a month unpaid to get a job.
- He started two weeks later and worked 3.5 years at Waterside Inn, beginning on his 21st birthday.
Bankruptcy Forced A Mindset Shift
- Luke went broke at 35 after over-expanding and believing the press around his restaurants.
- That collapse forced him to rethink hospitality beyond food and change his mindset.
Restaurant Is An Experience, Not Just Food
- A restaurant's success depends on ambience, service, wine list, lighting and music as much as food.
- Luke realized food is only part of the guest experience and adjusted accordingly.