Luke Hayes-Alexander

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]

Luke Hayes-Alexander
Born1990 (age 30–31)
Culinary career
Cooking styleDeconstructivist

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][9][10]

References
  1. "A Young Chef's Innovative Cuisine". David Kaufman in the Financial Times November 7, 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. http://www.chuonthis.ca/luke-hayes-toronto-supper-club/
  6. http://lukesgastronomy.com/lukes-vineyard/
  7. "Archived copy". Archived from the original on 2011-07-16. Retrieved 2011-03-05.CS1 maint: archived copy as title (link)
  8. "Archived copy". Archived from the original on 2011-07-16. Retrieved 2011-03-05.CS1 maint: archived copy as title (link)
  9. http://www.tedxqueensu.com/
  10. http://www.queensjournal.ca/story/2010-11-09/news/tedxqueensu-conference/
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