Chef Luke Lawrence Barry has been appointed as the executive chef at Mount Nelson, A Belmond Hotel, Cape Town.
The appointment sees Chef Luke returning to South Africa after a distinguished international career. He is set to bring a fresh perspective to the hotel's dining experience.
With a career spanning over a decade in Hong Kong, Chef Luke has built a reputation for opening new restaurants and pushing the boundaries of diverse cuisines and innovative culinary techniques.
"I’ve always appreciated and respected what Mount Nelson does and represents," Chef Luke said.
"This majestic property possesses 125 years’ worth of history that I feel I need to uphold, which is a huge responsibility."
In his new role, Chef Luke will oversee the hotel's array of dining options, ensuring that each venue maintains its distinctive flavour while incorporating his commitment to sustainability, seasonality, and the celebration of South African cuisine.
A central element of his culinary vision is the iconic Chef’s Table at The Nellie, an intimate and spontaneous dining experience where Chef Luke and his team showcase their creativity and the Cape’s abundant produce.
The Chef's Table offers a daily-changing menu that allows guests to explore a unique culinary journey.
Adding to the excitement, Chef Luke is introducing 'four-hands' dinners at the Chef’s Table. These bi-monthly events, starting on August 24 in honour of National Women’s Month in South Africa, will feature collaborations with emerging talent.
The inaugural dinner will highlight Chef Mmabatho Molefe, a rising star in African cuisine, alongside female winemaker Kiara Scott and other notable local producers.
These events aim to foster community and connection while offering guests an exclusive and curated epicurean experience.
Chef Luke is also set to launch a new dining destination at Mount Nelson: The Fountain restaurant.
Set to open later this year, The Fountain will offer a casual Mediterranean dining experience on the hotel's expansive lawn.
Guests can look forward to live Neapolitan pizza preparation, fresh antipasti, and cocktails, all while enjoying the picturesque golden hour at this new alfresco hotspot.
Additionally, Mount Nelson’s existing dining experiences are receiving a refreshing update under Chef Luke’s guidance.
At Oasis Bistro, Sous Chef Lloyd Destadler is leading a new farm-to-table approach, featuring locally sourced ingredients that reflect the hotel’s serene garden surroundings.
Planet Bar is introducing a selection of timeless classics and globally inspired bar snacks, highlighting the vibrant flavors of Cape Town. Meanwhile, The Verandah, with Chef Luke and Sous Chefs Brinelle Cunningham and Llyl Manuel at the helm, offers intricate dishes that celebrate South African heritage through innovative techniques.
“South Africa is the driving force behind this menu,” Chef Luke explains.
“We want to showcase South African flavours and cooking techniques, so a lot of the food will be kissed by smoke and fire.”
Mount Nelson’s dining experiences are set to reach new heights under Chef Luke Lawrence Barry’s leadership, promising guests a blend of tradition and innovation that honours the hotel’s rich legacy while embracing the future of culinary excellence.