Luke Mangan is today recognised internationally as one of Australia's leading chefs and restaurateurs - a long way from the precocious schoolboy who wouldn't do his schoolwork and the youngest in a large rough-and-tumble family of seven boys growing up in Melbourne. But from these early days Luke was always drawn to cooking and his sense of achievement and passion for food set him on a determined path. In The Making of a Chef Luke tells us of his career-forming days under the tutelage of the tough but great chef Herman Schneider of Two Faces restaurant fame, and his quest to work with the best chefs in Europe to learn all he could about the art of food. The Making of a Chef takes us through the highs and lows of Luke's career and gives us insight into the life of a working chef, beyond the glamour and glitz of high-end dining and into the making of today's celebrity - the chef. About The Author Luke Mangan is one of Australia's most successful chefs. He owns several restaurants from Sydney to Tokyo and San Fransisco, and is Virgin America's first class chef. Luke has also had a long association with New Zealand and was very involved with White restaurant at the Hilton Hotel in Auckland when it first opened.