Luke Matthews: Chef Profile

Chewton Glen's executive chef Luke Matthews and his brigade of 27 chefs prepare almost 80,000 meals a year. Everything is created in Luke's culinary threatre - whether it is the £24.50 three course lunch, a healthy snack in the spa, or the five-course Menu Gourmand.

Luke has been at Chewton Glen since 1993. For ten years Luke was Senior Sous Chef then in November 2003 was appointed Executive Chef.

Luke is a local man, having attended school, and subsequently college, in Bournemouth. After finishing his apprenticeship, aged 20, Luke had a brief sojourn at Chewton Glen with chef Pierre Chevillard which was an inspiring catalyst in his early career path.

He then worked in the Channel Islands before moving to one of the first gastro-pubs in Oxfordshire then heading to the South of France as Sous chef at Hotel Les Bories, Gordes.

Followiing on from another 18 months at Bishopstrow House in Warminster he finally came home to Chewton Glen, again in the capacity of Senior Sous chef before taking over as Executive chef.

Luke's view on food:
'I am driven by satisfying my guests. Many of them enjoy simple food made with top quality ingredients and cooked with the same care as the more complex dishes