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About Luke Burgess

Luke Burgess finished his apprenticeship at renowned Sydney restaurant Tetsuya’s before embarking on a career in freelance food and travel photography.

In 2006 Luke and his partner moved to Tasmania in search of a culinary adventure and soon after opened Pecora Café. A couple of years later, inspired by a stint at Copenhagen’s Noma, Luke and business partners Katrina Birchmeier and Kirk Richardson opened Garagistes in Hobart.

In 2011, Luke won Best New Talent in the Gourmet Traveller Restaurant Awards, and Garagistes scored two stars in the Gourmet Traveller Restaurant Guide and was listed in Australia’s top 100 restaurants.

Since closing Garagistes in 2015, Luke has cooked in eight different countries, run Sydney’s 10 William St for five months, and started a company consulting to emerging hospitality ventures.