Luke Mangan exits Asia

Glass Brasserie - image supplied

Chef Luke Mangan, famed for Sydney’s Glass Brasserie at the Hilton Hotel, is getting out of Asia.

Thirteen years after the chef first went into a 50-50 joint venture with his Japanese business partner to take on the region, he is selling out of his Asian restaurant investments in Tokyo and Singapore.

This will see his 21-restaurant empire shrinking by five venues — a grill and tapas bar in Singapore, and a fine diner, grill and wine bar in Tokyo with a Salt grill in Jakarta closing last year.

The sale price has not been disclosed.

“It’s been a good deal and we’ve been working on it for a while and I’m happy,” Mangan told Business Insider.

“The Salt brand has been a huge part of the company’s growth through Asia over the past 13 years.

“And as much as I’ve loved the travel, it will be good to stay put in Sydney for a while.”

Mangan has big plans for Sydney with after launching the Chicken Confidential fast food brand last year, as well as Luke’s Kitchen in Sydney’s Waterloo this year.

He is now planning to roll out a range of spin-off ventures under his first name.

These would include Luke’s Burger Bar, Luke’s Cafe, Luke’s Fish House, Luke’s Steak House and Luke’s Wine Bar.

At the same time, he will be maintaining his land, sea and air consultancies.

“The brand can fit anywhere, so we’ll just how it rolls out,” Mangan told Business Insider.

“My focus will remain on the P&O Cruises venues, Virgin Australia, our flagship Glass Brasserie, the venues at Sydney International Airport and growing our Luke’s Kitchen brand.

Having just announced the winners of the 13th annual Appetite for Excellence, which aims to  develop the next generation of hospitality leaders, Mangan says wants to get a new sponsor for the awards and concentrate on their future, as well as the associated The Inspired Series.

22nd August 2018