After training as a chef in Australia, Chef de Cuisine of Signature French Fine Dining Luke Armstrong spent more than a decade working in a string of world-celebrated kitchens – from legendary triple Michelin-starred Oud Sluis in The Netherlands to London’s one-starred Pied a Terre as well as The Ledbury, with two stars.
Chef Armstrong went on to win widespread culinary acclaim at the helm of Bacchanalia restaurant in Singapore – and within six months, became the youngest chef in the country to be awarded a Michelin star in 2017.
Today at Signature, Chef Armstrong showcases a passion for innovation through the use of seasonal, regional and consistently high quality Japanese ingredients combined with his expertise in dry ageing techniques. The end result? A unique and inspiring take on Contemporary French Cuisine in Tokyo.
Mandarin Oriental, Tokyo – Signature Chef Luke Armstrong
1. What is your philosophy when it comes to food?
My style is based on French cuisine, using fresh and seasonal products mainly from Japan, decisions are made on quality daily for the menu and served with simplicity and elegance.
2. Name your most Favorite dish on the menu? And why?
My desires change seasonally, often I combine different tastes with a mix of Japanese ingredients. I have several signature dishes which I am proud of, such as:
1) Sicilian Pistachio Parfait with Caramelised White Chocolate and Japanese Strawberries
2) Hokkaido White Corn with Bafun Sea Urchin and Huso Daricus Caviar
3) A5 Wagyu Beef from Hokkaido with Kyoto Manganji Peppers with a Madeira and fresh Majoram Sauce.
3. Main considerations when it comes to choosing your ingredients?
The My decisions on ingredients are intrinsically classical. Seasonality, Maturity and Quality. Those are the three most important for a good base.
4. How do you see the growing demands for sustainable produce affecting the food world?
It is integral for us as to respect our planet, sustainability is crucial for giving a positive future for the next generations. I hope the food industry is reformed and we see less over sourcing, over fishing. Education is key and together we can raise awareness through following seasonality, reducing wastage and respecting product big or small.
5. If you weren’t a chef, or in the food business, what would you be?
Hard to say as I do love my industry, however I would probably pursue fields of Music, Arts and Crafts where finesse and expression are used, such as Piano, to be a pianist would give me wonderful pleasure to express myself through music or to be in Fashion, being a creative director would give me another opportunity to express myself through my work like I do food now.
6. Do you have a memorable food experience that impacted you as a child or young chef?
I have many fond memories as a child from food, particularly barbecues my mother and father would cook of fresh fish, shellfish or meats. Additionally, I remember my first fine dining experience in “Vue du Monde” in Melbourne which was my first Haute Cuisine meal at a young age, I distinctly remember leaving and thinking to myself that is exactly what I want to pursue.
7. What do you enjoy most about being a chef?
Although it is a good time to be a chef, fame or notoriety is boosting the industry from the dark. What I most enjoy about being a chef is simply the process. scouring the markets for wonderful ingredients, reading old recipes and books, cooking fish or meat just perfectly and the combination of good and wine delivered to the guest and seeing the memories created, gives me mad energy daily.
8. Other than creating good food, what are the most important qualities that make a successful chef?
At the core it takes hard work and dedication, mentally you will need rigour and perseverance. When it comes to cooking you must taste, and always go for perfection.
9. If you had a choice of anything for your last meal, what would you choose to have?
I would like to be at home, cook the barbecue of the finest grilled fish, shellfish and meats with my close family and friends together.
10. Do you have any tips for budding chefs or restaurateurs?
Do work with respect and honesty, persevere and stick to your goals, listen to experience and taste, taste, taste.
ADDRESS:
2-1-1, Nihonbashi Muromachi, Chuo-ku, Tokyo 103-8328, Japan
PHONE:
+81 3-3270-8800
WEBSITE:
https://www.mandarinoriental.com/tokyo