Luke Selby

Launching his career at age 17, Luke Selby’s skill became evident when he impressed judges, including Raymond Blanc, in the Rotary Young Chef of the Year competition. Blanc, judging the final, was captivated by Luke's "technically perfect" raspberry souffle. His culinary journey began as a commis chef in Oxfordshire at Le Manoir aux Quat’Saisons, mentored by Raymond Blanc and departed as a sous chef six years later. Luke won the Young National Chef of the Year in 2014, the Roux Scholarship in 2017 and National Chef of the Year in 2018, becoming the only chef to have won all three awards.

He has worked at an impressive range of restaurants in the course of his career - Tokyo’s three Michelin-starred restaurants, Nihonryori Ryugin, London’s Dabbous, Restaurant Gordon Ramsay, HIDE, as well as Evelyn’s Table, which earned him and his brothers a Michelin star in 2022. Luke is now Executive Head Chef of the 2 Michelin Star Le Manoir aux Quat’Saisons alongside his mentor Raymond Blanc.