Behind LAM

Luke was born and raised in Melbourne, and finished his cooking apprentiship in 1995. He decided to travel abroad and see what the world had to offer. Over the next 3 years, his work took him to England, Austria and South Africa. His places of work ranged from boutique patisseries to five-star hotels. After he returned to Australia, Luke spent 4 years travelling and working his way up the east coast.

He spent his time at Byron Bay, Noosa and Port Douglas before taking off across the Tasman Sea. In Wellington, New Zealand, alongside one of Australia'a Thai gurus, Paul Blain, Luke set up the critically acclaimed modern Thai restaurant, Anise. A year later, Luke moved to Western Australia as Executive Chef at Clairault winery in Margaret River. Here he met Alanna and Megan, and while discussing the merits of a couple of bottles of some local product, the concept of LAM was conceived.

Alanna's first culinary endeavour was made as a teenager, creating a hangover cure of tinned spaghetti, tuna and chilli for her friends. she developped an interest in more advanced cooking techniques while living with a few chefs in London in 1995. she realized a chef's qualification provided great opportunites for work and travel.

When Alanna returned to Brisbane, she put aside her Justice Administration Degree and undertook a chef's apprenticeship. Training under some of Queensland's most recognized chefs, Alanna learned to be disciplined and was inspired to learn more about techniques and flavours.