British born chef Luke Dale-Roberts trained at Baur Au Lac Hotel in Zurich, Switzerland– at the time recognised as one of the top five hotels in the world. He returned to London where he honed his skills in the art of French fine dining at Elenas L’Etoile under Roux brothers protégé Kevin Hopgood. This was followed by a move to Australia where he explored Pacific Rim fine dining.
Returning to London, Luke continued his career working at the Bali Sugar (member of the Sugar Club restaurants in the UK), learning fusion cuisine at its best. From there he moved to the famous Soho House Media Club as executive sous chef where he cooked for the rich and famous; regular diners included film and pop stars Madonna, Kevin Spacey, Kylie Minogue and Oasis.
Luke then headed to Asia for a five year stint, launching several restaurants in Singapore to Seoul. He continued to expand his global cooking styles opening modern fine dining venues serving Japanese-style cuisine to traditional French bistros.
In 2006 he took the position of executive chef of La Colombe at Constantia Uitsig, lifting the restaurant not only to the highest local standards, but bringing it international recognition, too. This included two Eat Out restaurant of the year awards, Eat Out Chef of the Year, and culminated in Luke being named ‘One to Watch’ at the San Pellegrino’ World’s 50 Best Restaurants Awards in 2013.
Luke’s culinary creations are for the discerning diner in search of imagination and superb technique. He starts with the thought that a dish should be understandable and have bold flavours. “From there I build it and add textures and presentation. I’m always tweaking and refining to find a dish’s full potential,” says Luke. “My mantra is ‘taste, taste, taste!’”