Luke Jang

Food Idea Lab Madrid, Spain)

Chef and now at the service of research at the Food Idea Lab centre.

Born in Seoul, South Korea, in 1983, Luke Jang's cuisine got off to a humble start, peeling onions at a Chinese restaurant in his neighbourhood. This led him to study Korean cookery, and subsequently to specialise in French cuisine, thereby securing qualifications in the Korean, French and Chinese varieties.

His keenness on a constant learning process in the culinary world led him to leave Korea and move first to Australia, where he worked at an abattoir called Meat Factory, and finally to Spain, where he got the chance of an internship with Ferran Adrià at elBulli and, after this solid training stint, he arrived at Mugaritz.

Both restaurants left their mark on his personal culinary style, and this is what he wanted to convey through Korean cuisine at his own restaurant, Luke, which was located in Madrid.

Currently, he works at Food Idea Lab alongside David Chamorro.