Luke Hayes-Alexander
Luke Hayes-Alexander | |
|---|---|
| Born | 1990 (age 35–36) |
| Culinary career | |
| Cooking style | Deconstructivist |
Current restaurant | |
| Luke's Underground Supper Table (Toronto) | |
Previous restaurant | |
| Luke's Gastronomy (Kingston, Ontario) | |
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]
References
[edit]- ↑ "A Young Chef's Innovative Cuisine". Financial Times. David Kaufman in the Financial Times November 7, 2009. 7 November 2009. Retrieved 2011-03-05.
- ↑ "The Prodigy". Charles Foran in Toronto Life July 2009. Archived from the original on 2011-07-08. Retrieved 2011-03-05.
- ↑ "A New Year's Culinary Pilgrimage to Kingston". Ron Eade in the Ottawa Citizen January 6, 2011. Archived from the original on July 8, 2011. Retrieved 2011-03-05.
- ↑ "Born to Cook". Susan Sampson in the Toronto Star January 24, 2007. 2007-01-24. Retrieved 2011-03-05.
- ↑ "Luke Hayes' Underground Supper Club". 15 March 2018.
- ↑ "Our Vineyard". lukesgastronomy.com. Archived from the original on October 31, 2010.
- ↑ "Luke Hayes-Alexander". TEDxQueensu.com. Archived from the original on July 16, 2011.
- ↑ "TED talks inspire innovation". The Queen's Journal. Retrieved March 24, 2021.
External links
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