Luke Croston

Originally from Canberra, Luke Croston has previously worked in Melbourne as George Calombaris’ head chef at the highly celebrated Reserve restaurant at Federation Square before relocating to France where, until two months ago, he was Sous Chef at Michelin star Restaurant Serge Vieira in Chaudes-Aigues. Under the guidance of Phillipe Mouchel and Serge Viera, Croston represented Australia in 2007 and 2009 at the Bocuse d’Or and remains the highest-placed Australian chef to compete in the competition.

Owner Martin Pirc says, “Apart from (Luke’s) amazing pedigree, I am impressed by the simplicity and thoughtfulness of his cooking, his respect for working in the seasons and his definite ‘two feet still on the ground’ approach.