|Born||1990 (age 26–27)|
Luke Hayes-Alexander (born 1990) is a Canadian chef. He is the executive chef of Luke's Gastronomy in Kingston, Ontario, and has held this position since 2006. He is noted for his skill as a charcutier and for his historically informed command of the techniques of molecular gastronomy. His restaurant serves wine from its own vineyard.
- "A Young Chef's Innovative Cuisine". David Kaufman in the Financial Times November 7, 2009. Retrieved 2011-03-05.
- "The Prodigy". Charles Foran in Toronto Life July 2009. Retrieved 2011-03-05.
- "A New Year's Culinary Pilgrimage to Kingston". Ron Eade in the Ottawa Citizen January 6, 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's Gastronomy
- The Future of Food
- Luke Hayes-Alexander's Twitter Feed
- Luke Hayes-Alexander on Canada AM
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