Luke, who is returning to where his career began at Le Manoir, will begin his new role on 2nd January 2023. Raymond Blanc OBE will continue his legacy as chef patron and Benoit Blin MCA will remain as chef patissier.

Commenting on the news, Raymond Blanc said: “I am thrilled that Luke is returning to Le Manoir aux Quat‘Saisons as my executive head chef. I regard him as one of the most talented and creative chefs in the UK, complemented by natural abilities of leadership, a warm personality and a deep understanding of our values.

“Together, we will continue to give our guests the most exceptional cuisine rooted in the best seasonal produce. We will go on to build and even strengthen the most creative environment for our team to develop and flourish.”

In 2009, Luke began his career as a commis chef at Le Manoir under the mentorship of Raymond Blanc. Over the following six years, he rose from commis to sous-chef, overseeing every aspect of Raymond Blanc’s kitchen.

He then went on to gain further experience in renowned restaurants both in the UK and overseas including the three Michelin-starred Restaurant Gordon Ramsay in Chelsea, Hide in Mayfair and Tokyo’s prestigious three Michelin-starred Nihonryori Ryugin where he trained under revered Chef Seiji Yamamoto.

Most recently, Luke and his brothers, Nathaniel and Theodore, took over Evelyn’s Table in the cellar of the Blue Posts Pub in London’s Chinatown, again earning a Michelin star. At the 2022 Craft Guild of Chefs Awards Luke won the New Restaurant of the Year Award for Evelyn’s Table.

Over the course of Luke’s career, he has garnered numerous awards - from The Roux Scholarship which gave him the opportunity to travel to Japan gain a new understanding of Japanese ingredients, culture, techniques and flavours to also winning the 2018 Craft Guild of Chefs National Chef of the Year.

Luke added: “Le Manoir is such a special place to me for many reasons and this feels like a true homecoming. I am honoured to be taking up the helm here alongside Raymond and am very excited about continuing and building upon the legacy of this incredible establishment with my brothers Nathaniel and Theodore by my side.”