The Chaîne supports the training of young chefs worldwide through its International Jeunes Chefs Rôtisseurs Competition.

Australia’s Luke Turner won the 2004 Final held in Calgary, Canada. Luke says that it was definitely a catalyst. He acknowledges the many professionals who sponsored and helped him along the way preparing him for the many challenges ahead.

This young chef is a winner in life as well as of a trophy which changed his outlook and career path. From being an apprentice at Sea World Resort on Australia’s Gold Coast to being the International Jeunes Chefs Rôtisseurs winner transformed his world pushing his drive and determination further than he could ever imagine. Already a driven, motivated young professional he realised this punishing contest was not for the faint hearted.

Trophy in hand doors opened for Luke worldwide with opportunities to work with the best of the best: judging Jeunes Chefs Rôtisseurs Finals in France and Canada; Barbados to learn all elements of cooking in high-end restaurants; Head Chef of the Horizons Restaurant at the Sheraton Mirage, Australia.

Luke’s mentors insisted on a thorough training in his least favourite areas especially banqueting which proved to be the key experience in his career. His core lesson was never to waste anything! This training to be industrious and thorough in all aspects of his work. shaped Luke’s approach and his future – how to cost out every bite served saving money whilst providing top quality products and service.

Chosing a way of life with reasonable hours over the pressure of an Executive Chef in a grand kitchen Luke realised his vision opening Restaurant Spendelove at the Brickwork Markets on the Gold Coast. Here was born the unique concept of his latest venture, Providore.

Providore is a gourmet-food business only open only during the day providing excellence for tourists and locals alike with its restaurant, deli, bakery, gourmet grocery store – retail and wholesale. Providore purveys food that speaks for itself, innovative and delicious, sourced from seasonal ingredients, locally-produced and presented with style.

One team of three apprentices, four chefs, five bakers and five pâtissiers supplies the restaurant and deli. The other team - chefs, stylists, operational staff - enables Providore to stage impressive occasions such as the Waterford Crystal Polo event for 4,000 guests!

Luke Turner is a superb success story integrating opportunity, hard work and inspiration.

Heidi Wyeth
Vice-Chargée de Presse, Bailliage of Gold Coast