Celebrity chef Luke Mangan reveals why he is quitting his job at one of the country’s most famous restaurants
After almost two decades of long lunches, celebrity chef Luke Mangan is hanging up his apron at the famed restaurant that helped make him a household name.
Mangan has revealed he has decided to wrap up his partnership at the iconic Glass Brasserie in The Hilton Sydney at the end of the year.
The 54-year-old has been running the signature restaurant since the upmarket eatery opened on the second level of the inner-city hotel, overlooking the Queen Victoria Building, in 2005.
Courtesy of Mangan cutting-edge cuisine, Glass has since become a Sydney institution and attracted celebrities from around the country as well as around the globe, hosting everyone from Delta Goodrem and Nicole Kidman to Elton John and Priscilla Presley.
But after almost two decades at the helm, he says he has decided it is time to explore new projects, and is leaving the restaurant in good hands as he parts ways with the hotel on amicable terms.
Luke Mangan and head chef Nicolas Ciosi pose in Glass Brasserie’s award-winning kitchen
Hilton Sydney told the city’s Daily Telegraph that responsibility for overseeing Glass would now fall to chef de cuisine Natalie Murphy and head sommelier Mauro Bortolato.
‘Luke has been a great partner,’ said Sydney Hilton general manager Malcolm Zancanaro.
Mangan last year celebrated his 18th anniversary with Glass by hosting a star-studded soiree at the restaurant, and toasting its longevity.
‘Restaurants tend to have a three to five year lifespan in Sydney,’ he said.
Mangan had run Sydney’s iconic Glass Brasserie at the Hilton for almost two decades
Mangan hosted countless celebrities, including Nine presenter Richard Wilkins, at the eatery
‘The costs are so high and it’s a hard business.
‘I never thought we would be here 18 years later because it’s so fricken’ fickle.
‘But I’ve just tried to stay on top of the game.’
Mangan already has his hands full with three other Sydney restaurants, including one of the world’s most exclusive restaurants on top of the South East Pylon of the city’s harbour bridge.
