Born in Brisbane, Australia Luke made his debut into the culinary world at 16 when embarked on a 4 year apprenticeship working under chefs such as Stephan Nordlorf as well as restaurants Il Centro and ISIS Brasserie.
Luke propelled his career forward with a move to Dish Restaurant and subsequently Watt Modern Dining, where after quickly working his way up to head chef, Luke and his team won “best informal dining in Queensland” by the Restaurant and Catering Association. Next on his agenda was Lure restaurant in the Coro Hotel, which went on to win “best new restaurant and best seafood restaurant in Australia”. He remained at Lure for 6 months before he ventured to the UK at 28.
Luke’s first position in London was at Smiths of Smithfield where he climbed the ladder to Head Chef during his 5 year tenure. Looking for new challenges, at the beginning of 2011 Luke took up a position at the iconic Savoy Grill as sous chef. Showing true talent and knowledge, Luke is now Head Chef of Gordon Ramsay at Claridges.
Ahmed started working in the industry during the summer of 2000 in luxury hotels, bars and guesthouses in Morocco. He spent this time learning about the industry, different cultures and languages. Ahmed began a hospitality degree in 2005, alongside his progressing career. Coming top of the class, he went on to study food and beverage management, half way through Ahmed was offered a job at Marakesh, Disney World, Florida. Ahmed then moved to London to become Head Waiter at Galvin at Windows, London.
His next move was to Savoy Grill, for the grand re-opening, joining as Head Waiter he left as Assistant Manager before moving to maze in August 2011. From here he became acting General Manager of York and Albany before moving to Gordon Ramsay at Claridges as Restaurant Manager.
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