Meet Chef Luke Kennedy! What started as a way to earn pocket money as a teenager quickly became a fast paced culinary career stretching from Toronto to Vancouver to all over Europe. Along the way he took home a gold medal at the Gold Medal Plates regional competition and worked alongside Executive Chef Antonin Bonnet at London’s Michelin-starred The Greenhouse restaurant. While on the West coast, Luke picked up Ocean Wise principles by Robert Clark--the lead founding chef partner--and cooked in a variety of Vancouver establishments until finding his place in fine dining at C Restaurant working under Chef de Cuisine Rob Belcham.

Did you know: we currently use Oceanwise salmon on our menu!

After starting a family Luke has found a new home at KitchenMate where he juggles many roles. Working with a data driven team, Luke leverages his passion for technology to make sure that KitchenMate's menu is sustainable, both in terms of the ingredients used and the waste produced. 

Q: What is your philosophy on food? 

Food is our most intimate relationship with nature and it has a direct effect on our mental and physical health.  I love the history and science of food, and I love educating people about it.

Q: What is your favourite KitchenMate meal?

Lentil bolognese. It was my first KM dish and still is one of my most successful.

Q: What's the weirdest thing you’ve ever eaten?

I’ve eaten nose to tail, so pick an organ.

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