Luke Hayes-Alexander | |
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Born | 1990 (age 33–34) |
Culinary career | |
Cooking style | Deconstructivist |
Current restaurant(s)
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Previous restaurant(s)
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Luke Hayes-Alexander (born 1990) is a Canadian chef. He was the executive chef of Luke's Gastronomy in Kingston, Ontario, and held this position from 2006 until 2012 when the family sold the restaurant. [1] [2] [3] [4]
Hayes lived in Australia for a year before moving to Toronto and founding an underground supper club in 2013, based in Kensington Market. [5]
He is noted for his skill as a charcutier and for his historically informed command of the techniques of molecular gastronomy. His restaurant served wine from its own vineyard. [6]
In November 2010, he addressed the first TEDxQueensU Conference at Queen's University. [7] [8]
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