Luke Mangan wants New Blood for the Restaurant Industry

You could never accuse a chef of having it easy, the job is demanding, you are under pressure to produce quality, consistently, pressure is part of the deal.

So, you’re pretty tough if you can cut it in a kitchen, which stands you in good stead whatever situation or career you might find yourself in. And, if you are talented enough, the job opens up many, many exciting career pathways in and around food.

Luke Mangan has taken cheffing as far as you can, working his way up through the ranks to an early head chef appointment, Michelin Stars and then on to a career in the media, bumping shoulders with celebrities and, of course, feeding them.

He says, “A job in a kitchen can open more doors than most people realise. For me, it started with a love of cooking - but over time, that foundation led to opportunities in media, publishing, product development, and business. Hospitality teaches you so many transferable skills: resilience, creativity, leadership, and the ability to perform under pressure. These traits are valuable far beyond the kitchen.”

To Chef Mangan, the dynamism and ideas that new blood brings to the profession is what keeps it thriving, fresh and innovative. He is encouraging young people to join the industry, making an investment in its future and health through The Inspired Series a nationwide initiative designed to motivate high school and vocational students to explore fulfilling, long-term careers in hospitality.

This year’s event features Mark Best – Chef and culinary advisor, Netflix’s The Final Table, Amelia Birch – Sommelier, owner of Famelia and Your Personal Sommelier, Sam Young Chef-owner of S’More and Mangan.

In the past The Inspired Series has featured global hospitality figures such as Massimo Bottura, Marco Pierre White and Daniel Humm, alongside Australian icons Maggie Beer, Josh Niland, Neil Perry, and Danielle Alvarez and even Richard Branson.

There have been many career highlights for Mangan including cooking for Branson, which he says it was, “one of those surreal experiences that reminds you how far food can take you.”

“But beyond the big names and high-profile events, the real highlights for me have always been about connection. Whether it’s creating a memorable dish, mentoring a young chef, or opening a new venue, those moments of impact stay with you.”

Mangan’s journey started the traditional way: as an apprentice, balancing long hours in the kitchen and trade school. From there, he took a leap and moved to London, where he had the opportunity to work at the Michelin-starred Waterside Inn under the Michel Roux.

“That experience shaped everything for me - it was intense, disciplined, and completely inspiring. By 24, I was head chef. At 29, I opened my first business. From there, things grew - restaurants, books, media, travel - it’s been a whirlwind. But no matter how far I’ve come, the fundamentals haven’t changed: hard work, passion, and a constant drive to learn and improve. The path hasn’t always been easy, but it’s been incredibly rewarding - and I wouldn’t change a thing.

“You stay passionate by constantly learning, evolving, and reconnecting with why you started in the first place - the love of food, creativity, and the joy of bringing people together. Surrounding yourself with a great team, celebrating the small wins, and taking time to reflect on how far you’ve come helps keep the fire burning, even through the toughest days.”

It has to be acknowledged that the industry is currently going through a real period of rationalisation. It’s recovering, but not without its challenges. Rising costs, shifting consumer habits, and post-COVID fatigue have all played a role in reshaping how venues operate.

“We've seen some well-established names close their doors, which is tough, but it’s also driving a necessary evolution in the way we do business.

“What’s clear is that we urgently need the younger generation to step in and help breathe new life into the industry. Their energy, creativity, and fresh ideas are exactly what’s needed to keep hospitality moving forward. Whether it’s in the kitchen, front-of-house, management, or tech - there are huge opportunities right now for young people to make their mark and help shape the future of this industry.”

New, interesting venues and innovative ideas are still very much on the boil in the Australian restaurant scene.

“Right now, I have to say Luke’s Table holds a special place for me. It’s not just the location - set inside the Sydney Harbour Bridge, which is an experience in itself - but the entire concept. It’s intimate, elevated, and truly one-of-a-kind. For both guests and the team behind it, it’s something really special. It’s a rare opportunity to offer a fine-dining experience that you cannot get anywhere else in the world!”

There is a Zen like element to cooking, the simpler the dish the more difficult it is to do well and Mangan has been seeking to perfect a restaurant staple for years.

“There’s something so satisfying about a well-cooked piece of steak, crispy chips, and a rich, velvety béarnaise. It’s simple, but when done properly, it’s absolutely perfect.”