Tell us more about your background and what inspired you to become a chef?
I was born in the UK and trained in Switzerland and England before heading to Asia for five years. That period was transformative: Europe taught me how to cook, but Asia taught me how to think. My passion for cooking stems from a fascination with flavour and the endless possibilities that come with combining ingredients and techniques from around the world.
What were some of the most formative experiences you had in your early career, and how did this lead you to opening your restaurants?
My time in Asia, working across Singapore, Malaysia, South Korea and the Philippines was pivotal. It exposed me to a wealth of ingredients and food philosophies. When I moved to South Africa in 2006 and took up the reins at La Colombe, it set the stage for what would become a lifelong journey of pushing culinary boundaries. Opening The Test Kitchen in 2010 was a way to distil those experiences into a space where creativity could thrive.
Can you share a bit more about your different restaurants and what makes each of them unique?
Each restaurant is an extension of a particular idea or moment in my journey. The Pot Luck Club is about bold, global flavours in a relaxed, playful format. SALON is more intimate, almost theatrical, where guests take a culinary journey inspired by the countries I’ve lived and worked in. The Test Kitchen Fledgelings is deeply personal; it’s a mentorship-driven concept that gives opportunities to those who’ve never worked in hospitality before. Each space has its own rhythm and voice.
You are known for creating bold, globally inspired cuisine. Where do you find inspiration for your menus?
Travel has always been my greatest teacher. Whether it’s a hawker stall in Malaysia, a fish market in Tokyo or a spice merchant in Istanbul, these encounters spark ideas that find their way onto my menus. I also love going back to the classics, British pub fare, French technique, and asking how we can reinterpret them with our own lens.
Could you walk us through the creative process behind a new dish—from concept to execution?
It starts with a spark, an ingredient, a memory, a dish I tasted somewhere. From there, we explore textures, flavour contrasts, plating, and the emotional response we want from the guest. The team tests, adjusts, and often discards iterations until we find the version that sings.
Where do you source your produce from, and why these producers? What are some of the non-negotiables when selecting your suppliers?
We work with producers who care about quality, sustainability, and consistency. Flavour always comes first, but I also want to know where and how something was grown or raised. Non-negotiables are traceability, ethical practices, and producers who share our obsession with excellence.
Collaboration seems to play a big role in your kitchens. What’s your approach to mentoring young chefs, and how do you foster creativity in your team?
Mentorship is at the heart of everything I do. The Test Kitchen Fledgelings was born out of a desire to offer real opportunity to those often excluded from fine dining. I try to create an environment where ideas are shared, and failure is seen as part of the creative process. It’s important that each chef has a voice.
You’ve helped define what modern South African cuisine can be. What excites you about the current food scene in Cape Town? What still needs to change?
Cape Town has just been named the Best Food City in the World by Condé Nast Traveller and the Best City in the World by both Time Out and The Telegraph. That global recognition reflects what we already know—this is one of the most exciting food cities anywhere. There’s real dynamism here: chefs are leaning into heritage, sustainability, and bold storytelling on the plate. What we still need is greater accessibility across the food chain, more support for small-scale farmers, suppliers and back-of-house teams. Innovation means nothing if it isn’t inclusive. The talent is here, the creativity is here, we just need to keep building the systems to support it.
Why do you think you are so passionate about cooking? And what keeps you motivated and creative?
Cooking is storytelling through flavour. What keeps me going is the challenge, how to surprise someone, move someone, even just feed someone well. No matter how long I’ve done this, there’s always a new ingredient, a new technique, a new story to tell.
The Pot Luck Club pop-up in London has just launched. You’ve that it’s “been talked about for years.” What made now the right moment, and The Waldorf Hilton the right place?
London has always been close to my heart; it’s where I started. This partnership with The Waldorf Hilton felt like the perfect match. Their legacy of grand hospitality meets our bold, flavour-first approach. After years of dreaming about it, the timing, the team, and the venue all aligned.
How have you adapted the menu and ingredients for a London audience, and what remains unchanged from the Cape Town original?
We’ve retained the heart of The Pot Luck Club: eclectic, punchy small plates and that signature energy. But we’ve worked with The Waldorf Hilton’s kitchen and bar teams to incorporate more British seasonal produce and tweak flavour profiles slightly. The spirit remains the same, big flavours, playful combinations, and a relaxed yet elevated experience.
What do you hope first-time guests in London take away from this experience?
I want them to feel the same excitement and sense of discovery that diners do in Cape Town and Johannesburg. To taste something they haven’t before, or see a familiar ingredient presented in a new way. Ultimately, I want it to be fun. Memorable, but fun.
And finally, could this be a sign of more international collaborations to come — or even a permanent UK outpost in the future?
Never say never. This residency is a way for us to test the waters, connect with an international audience, and celebrate where we’ve come from. If the stars align, there could absolutely be more international collaborations, or even a permanent presence in the UK.
To find out more about Luke, The Pot Luck Club & the London pop-up, visit the links below…
The Pot Luck Club
The Silo, The Old Biscuit Mill
373-375 Albert Rd, Woodstock
Cape Town 7915
South Africa
Web: thepotluckclub.co.za
Tel:+27 21 447 0804
Email: hello@potluckclub.co.za
Instagram: @thepotluckclubct
The Pot Luck Club London Pop-Up
The Waldorf Hilton
Aldwych, London
WC2B 4DD
United Kingdom
Web: waldorf.hilton.com
Online Booking: sevenrooms.com
Tel: +44 20 7836 2400
Instagram: @waldorfhilton