Award-winning chef and restaurateur Luke Burgess has built an acclaimed culinary career shaped by a passion for local produce, sustainability and the connection between food and its origins. From training at Sydney’s Tetsuya’s to working internationally, including at Copenhagen’s renowned Noma, Luke went on to co-found Hobart’s celebrated Garagistes, earning national recognition and Gourmet Traveller’s Best New Talent award in 2011. His career has since spanned cooking, organic farming, hospitality consulting and food writing, including co-authoring Only in Tokyo in 2019.