Luke Mangan is today recognised internationally as one of Australia's leading chefs and restaurateurs a long way from the precocious schoolboy who wouldn't do his schoolwork and the youngest in a large rough and tumble family of seven boys growing up in Melbourne. But from these early days Luke was always drawn to cooking and his sense of achievement and passion for food set him on a determined path. In The Making of a Chef Luke tells us of his career forming days under the tutelage of the tough but great chef Herman Schneider of Two Faces restaurant fame, and his quest to work with the best chefs in Europe to learn all he could about the art of food.
