Luke Hayes-Alexander
Born1990 (age 33–34)
Culinary career
Cooking styleDeconstructivist
Current restaurant(s)
  • Luke's Underground Supper Table (Toronto)
Previous restaurant(s)

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]

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]

References

  1. ↑ "A Young Chef's Innovative Cuisine". Financial Times. David Kaufman in the Financial Times November 7, 2009. 7 November 2009. Retrieved 2011-03-05.
  2. ↑ "The Prodigy". Charles Foran in Toronto Life July 2009. Archived from the original on 2011-07-08. Retrieved 2011-03-05.
  3. ↑ "A New Year's Culinary Pilgrimage to Kingston". Ron Eade in the Ottawa Citizen January 6, 2011. Archived from the original on July 8, 2011. Retrieved 2011-03-05.
  4. ↑ "Born to Cook". Susan Sampson in the Toronto Star January 24, 2007. 2007-01-24. Retrieved 2011-03-05.
  5. ↑ "Luke Hayes' Underground Supper Club". 15 March 2018.
  6. ↑ "Our Vineyard". lukesgastronomy.com. Archived from the original on October 31, 2010.{{cite web}}: CS1 maint: unfit URL (link)
  7. ↑ "Luke Hayes-Alexander". TEDxQueensu.com. Archived from the original on July 16, 2011.
  8. ↑ "TED talks inspire innovation". The Queen's Journal. Retrieved March 24, 2021.
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