LUKE BRABIN

Luke Brabin – born in Adelaide 1979, spent the early part of his career working as an apprentice chef under Cheong Liew at the renowned Grange Restaurant. After completing his apprenticeship he spent two years at the Hilton Adelaide working within pastry before moving to China in 2006 to help open a succession of prominent restaurants.

Following many years of perfecting his skills in his home town and abroad he faithfully followed Liew over to the culinary epicentre of Melbourne at Botanical. He has steadily built up the kitchen for the past 2 years as Head Chef and has recently taken over the role as Executive Chef at Botanical.