Luke Rhodes

Head Chef, Halifax Hall

Luke’s passion for food started at the tender age of five whilst baking with his nanan, king of his first kitchen he decided there and then he wanted to be a chef. His first experience of local produce came just a few years later with his father Wayne who was a butcher and a foodie, and his memories of them cooking together at Christmas encouraged him to follow the dream.

At the age of 16, having come second in the future-chef competition at school, Luke took on his first job in industry as Chef de Partie at Sheffield’s only Michelin Starred restaurant The Old Vicarage, under Head Chef Nathan Smith. During the same time, Luke started his professional chef’s diploma at Sheffield College under recently retired chef lecturer Mick Burke, and came out three years later with a Distinction.

With technical knowledge and high level experience under his belt it was time for an adventure, and at 19 he moved to Australia with his partner and Pastry Chef Jess. They achieved success together at a restaurant called ‘Char Char Bull’ under head chef Thomas Syvrett, which obtained 3 gold plates and voted the best seafood and steak restaurant in Western Australia, at the same time as Luke was promoted to Junior Sous Chef.

Now that he’s back on UK soil with worldwide experience, he was quickly snapped up to work as Senior Sous Chef under Joe Berry, a GB Masterchef, and he brings bags of enthusiasm and creativity to the team, which we hope will shine through during this competition.