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Luke Hayes-Alexander (born 1990) is a Canadian chef. He was the executive chef of Luke's Gastronomy in Kingston, Ontario, and held this position from 2006 until 2012 when the family sold the restaurant.

Hayes lived in Australia for a year before moving to Toronto and founding an underground supper club in 2013, based in Kensington Market.

He is noted for his skill as a charcutier and for his historically informed command of the techniques of molecular gastronomy. His restaurant served wine from its own vineyard.

In November 2010, he addressed the first TEDxQueensU Conference at Queen's University.

References

1. "A Young Chef's Innovative Cuisine". Financial Times. David Kaufman in the Financial Times November 7, 2009. 7 November 2009. Retrieved 2011-03-05.
2. "The Prodigy". Charles Foran in Toronto Life July 2009. Archived from the original on 2011-07-08. Retrieved 2011-03-05.
3. "A New Year's Culinary Pilgrimage to Kingston". Ron Eade in the Ottawa Citizen January 6, 2011. Archived from the original on July 8, 2011. Retrieved 2011-03-05.
4. "Born to Cook". Susan Sampson in the Toronto Star January 24, 2007. 2007-01-24. Retrieved 2011-03-05.
5. "Luke Hayes' Underground Supper Club". 15 March 2018.
6. "Our Vineyard". lukesgastronomy.com. Archived from the original on October 31, 2010.
7. "Luke Hayes-Alexander". TEDxQueensu.com. Archived from the original on July 16, 2011.
8. "TED talks inspire innovation". The Queen's Journal. Retrieved March 24, 2021.

External links

• Official website
• Luke's Gastronomy
• Luke Hayes on Twitter
• Luke Hayes on Instagram
• The Future of Food
• Luke Hayes-Alexander on Canada AM

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