people

meet the people who make it happen

luke mangan

In his early years;  a young, enthusiastic and talented Luke Mangan  persuaded celebrated Chef Michel Roux to take him on at his famous three star Michelin restaurant, Waterside Inn. Luke went on to open three of Sydney’s most loved restaurants: Salt, Bistro Lulu and Bondi’s Moorish.

 

Luke earned international acclaim when he prepared a Royal Banquet for guests of the Danish Crown Prince and his Australian fiancée, Mary Donaldson. He is well known both in Australia and overseas for his prestigious restaurants – The Palace, South Melbourne; Salt, Tokyo; Salt grill, Singapore; Salt grill on-board P&O’s premium cruise liners.  In addition to running these busy ventures, Luke is the consultant chef for Virgin Australia, makes regular TV appearances and has launched his own range of gourmet products and cookbooks.

 

Luke is the co-founder of the Appetite for Excellence hospitality awards program which promotes the development of young chefs, waiters and restaurateurs in Australia.

 

In 2010, Luke received an incredible award  when he was declared a ‘Friend of Australia’ by Tourism Australia and Martin Ferguson MP.

 

Luke continues to perform wonders at his flagship restaurant glass brasserie, illustrating his common theme of simplicity and elegance.  Making the most of Sydney’s abundant resources;  his emphasis is on fresh, local and seasonal produce, prepared using classical French techniques with innovative Asian influences.

 

If you have not yet experienced the thrill of Mangan’s style of cooking, glass brasserie is the perfect opportunity.   If you have, prepare to be thrilled once again.

 

For more information on Luke, please visit www.lukemangan.com

 

 

joe pavlovich

New Zealand born, Joe Pavlovich, Head Chef at glass brasserie, has a wealth of experience in the kitchen, and is one of Australia’s most sought after chefs. His skills and passion have lead him to prepare meals all over the world for the likes of Richard Branson, Princess Mary, James Packer, John Symond and  Charlie Palmer.

 

Joe began his career at the Kermadec Ocean Fresh Restaurant, one of Auckland's top fine dining restaurants. The restaurant specialised in premium fresh seafood, selected daily from the catch of the owner's fishing fleet.

 

In 1997 Joe travelled to Australia, joining Serge Dansereau at Kables. During his three years at Kables, Joe received invaluable classical training from Serge and the skills required to run a efficient hotel kitchen with a large team of chefs. From Kables, Joe went on to work as Chef de Partie at Sydney's fine dining Establishment, Est.

 

In 2001 Joe joined Luke Mangan's Bistro LuLu as Sous Chef, quicky rising to become Head Chef. He successfully ran the acclaimed kitchen until 2005.

 

Joe has recently taken over as Executive Chef of the Luke Mangan group, overseeing  Glass and Luke's international restaurants and ventures including Salt Tokyo, Salt Grill Singpoare,  The Palace in Melbourne, P&O Cruises, Virgin Airlines and Hilton Surfers Paradise.  Working as Luke’s right-hand man for over ten years, Joe continues to grow  as a highly regarded Chef, and  is very much soughtafter for his culinary skills within the international community.

 

 

daniel whitelaw

Daniel Whitelaw, Restaurant Manager at glass brasserie, began his career at Melbourne’s Regent and Sofitel hotels. His passion for food led him to Europe, to see how it was done there.

 

As a Manager at London’s world famous Savoy for three years, alongside celebrated Chef Anton Edelmann, Daniel also travelled extensively in  France and Italy to immerse himself in Europe’s fine dining culture.

 

Daniel then went onto Home House, an elite private members club with a Fine Dining Restaurant, serving the likes of Prince Charles and Madonna . While he loved the experience, he missed Australia’s warmer climate, so returned to work at one of the world’s top restaurants, Tetsuya’s in Sydney, for five years.

 

Now Restaurant Manager at glass brasserie, Daniel is relishing the opportunity to work with Luke Mangan and Hilton Sydney, “My role at glass brasserie has been an exciting move and a great opportunity to inspire young team members and focus on my passion for food, wine and exceptional service.”

 

 

kim bickley

Having worked in the hospitality industry for more than 15 years, Kim Bickley is currently Group Sommelier for Hilton Sydney and Hilton Surfers Paradise and Head Sommerlier for glass brasserie. Kim is a committee member of the NSW Sommeliers Australia chapter.

 

A Len Evans Tutorial Scholar in 2008, a Sommeliers Australia Tutorial Scholar in 2009, and a current WSET Diploma student, Kim is also an enthusiastic wine show judge who  regularly judges the annual Sydney Royal Wine Show.

 

When not working on the floor in glass, Kim is studying towards becoming a Master Sommelier, having finished in the top eleven students certified by the Court of Master Sommeliers in Australia in 2008. As Kim puts it, “ I love the challenge, and it keeps my mind and palate fresh.”

 

Click here to hear her advice on matching wines with food.