Luke Hayes-Alexander

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Luke Hayes-Alexander
Born 1990 (age 26–27)
Culinary career
Cooking style Deconstructivist

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.[1][2][3][4] 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.[5]

In November 2010 he addressed the first TEDxQueensU Conference at Queen's University.[6][7][8][9]

References[edit]

External links[edit]