Luke Hayes-Alexander
| Luke Hayes-Alexander | |
|---|---|
| Born | 1990 (age 25–26) |
|
Culinary career | |
| Cooking style | Deconstructivist |
|
Current restaurant(s)
| |
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
- ↑ "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.
- ↑ http://lukesgastronomy.com/lukes-vineyard/
- ↑ http://www.tedxqueensu.com/events/speakers
- ↑ http://www.tedxqueensu.com/events/speakers/luke-hayes-alexander
- ↑ http://www.tedxqueensu.com/
- ↑ http://www.queensjournal.ca/story/2010-11-09/news/tedxqueensu-conference/
External links
- Luke's Gastronomy
- The Future of Food
- Luke Hayes-Alexander's Twitter Feed
- Luke Hayes-Alexander on Canada AM
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