Chef Luke Gagnon - Marco Polo Plaza's Executive Chef
Luke J. Gagnon is renowned for his innovation and dedication to his culinary pursuits. Born in Southern Ontario Canada, Chef Luke moved to Toronto at 18 years old and began his culinary career apprenticing at the Four Seasons Inn On The Park.
His passion for cooking led him through Toronto’s top hotels: Four Seasons Yorkville, Sutton Place, The Prince Hotel, Westin Harbor Castle, and Sherwood Inn Resort.
During this period, Chef Luke was heavily involved in food and ice carving competitions in the region, twice competing in Frankfurt Germany and across Asia. He then joined the renowned Chef Milos Chelika at the Golden Mushroom Restaurant in Southfield Michigan to further hone his skills.
Opportunity led Chef Luke to Hong Kong were he joined the Excelsior Hotel, then later moved on to the Hong Kong Hotel. From there, he joined the Shangri-La Shenzhen China, Shangri-La Mactan Island Resort Cebu Philippines, Casino Windsor, Sutera Harbor Resort Malaysia and now the Marco Polo Hotel Cebu in the Philippines.
Chef Luke’s hands-on management style enables him to infuse passion for food and skill sets among the chefs he leads. His favorite phrase is “management through inspection and not expectation”. Chef Luke attributes the ability to maintain passion, intensity and drive to the challenge of continuously fine-tuning his ability and perspective to create the perfect dish. A dish which challenges the senses and nourishes the soul!
Download this Press Release (PDF)