Luke Lawrence Barry embarked on a decade-long journey abroad, taking on various roles in the culinary industry. His first international position, within a group of French restaurants, came after he booked a one-way ticket to Shenzhen, China, to follow his then-girlfriend (now wife) as she pursued a new role there.
This bold decision to take control of their destinies proved fruitful, leading to Luke’s career growth in Hong Kong and beyond. “On our days off we would take a 30-minute ferry from Shenzhen to Hong Kong, and we fell in love with it. Hong Kong is one of the most condensed food and beverage cities in the world, it’s essentially New York in Asia, and the atmosphere made me feel like I had to get my foot in the door of this city.”
Luke’s multiple trips into the city as well as his spirit for connecting with others presented him with an offer he could not refuse. “I was given the opportunity to work with a hotel group in Hong Kong where I ended up running two hotels as Group Executive Chef.” Finally, in the city that would undoubtedly assist in kicking off his career, Luke was soon approached by Black Sheep Restaurants, whose over 40 global establishments ranging from casual dining to Michelin Star fine dining, allowed Luke to hone his craft. “I spent 6 years with Black Sheep”, shares Luke, “and the cuisines covered all hemispheres. The concepts are very niche and precise, which taught me a lot. I experienced a number of restaurant openings and became a Corporate Executive where I oversaw many of the kitchens throughout the company. This role refined what I do, since the concepts were so niche, I could be working with three restaurants that focused on Vietnamese dining, but each restaurant would focus on one region of Vietnam.”
During this time, Luke’s family grew as they welcomed three children. It was then that he received an offer to work in the Middle East with a group specialising in special projects, where he had the opportunity to conceptualise the food and beverage operations for the Formula One Grand Prix. However, it was the birth of his fourth child and his need to return to the family that set him on the path to the Mount Nelson. “My wife and I were content to return home to family. I connected with Liam Tomlin, of the Chef’s Warehouse and without my knowledge, he shared my CV with the Mount Nelson whose HR emailed me, to my great and pleasant surprise.
Interviewing with the team just felt right. I’ve always been selective with my roles. I was looking for value alignment and the Mount Nelson has a people-first environment where they hero the team. I would look at the Mount Nelson Executive Chef as a man who really had the best within South Africa. After my interview, I told my wife ‘We want to get this.’”
Looking forward to sampling the best of Luke’s cuisine? His top picks off the Mount Nelson’s various menus are:
– The Mount Nelson’s Breakfast Buffet: I’ve added a live chef’s table to showcase the talent of our staff. You can watch a chef cook breakfast live while enjoying your meal.
– The Beef Tartar at Oasis: Try our Beef Tartar around the Mount Nelson pool after a swim. I’ve made sure to create a menu which fits the casual environment.
– Smoked Olives at Planet Bar: We’ve implemented a renowned bar snack programme. We found the perfect olive which we strain out of its brine and place in the oven on a perforated tray above burning woodchips.
