Luke Hayes-Alexander
Canadian chef (born 1990)
From Wikipedia, the free encyclopedia
Luke Hayes-Alexander (born 1990) is a Canadian chef. He was the executive chef of Luke's Gastronomy in Kingston, Ontario, and held this position from 2006 until 2012 when the family sold the restaurant.[1][2][3][4]
Born1990 (age 35–36)
Cooking styleDeconstructivist
Luke Hayes-Alexander | |
|---|---|
| Born | 1990 (age 35–36) |
| Culinary career | |
| Cooking style | Deconstructivist |
Current restaurant
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Previous restaurant
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Hayes lived in Australia for a year before moving to Toronto and founding an underground supper club in 2013, based in Kensington Market.[5]
He is noted for his skill as a charcutier and for his historically informed command of the techniques of molecular gastronomy. His restaurant served wine from its own vineyard.[6]
In November 2010, he addressed the first TEDxQueensU Conference at Queen's University.[7][8]
