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Luke Phillips

Luke Phillips

Kobu Dining

I started working as a chef when I was 16 years old, after school in a local Chinese restaurant. From there I knew I wanted to be a chef and I wanted to see how far I could get in the culinary world. I got onto the best cheffing course in England at the time, which was the specialised chefs scholarship, which was a 3 year course, 3 months college of college a year and the remaining at work placement, which for me was the Chewton Glen Hotel. I quickly raised the rankings at the Hotel and left them to work in various other restaurants and I also did a ski season in Austria as a head chef. I always come back to Chewton because of the Hotel.

Connect with Luke and discover more of his work at @lukerphillips

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