Luke Pakdeewisat

Over the years, my role has changed a lot. I started out wanting to become a better cook, but as I gained more experience, I became more interested in what it takes to run a successful kitchen.

I've learned that managing a kitchen is very different from just cooking. I enjoy working on new ideas and building a team that can deliver good food consistently. I also believe that understanding the business side of a restaurant is an important part of being a chef.

A Little About Me

Hi, I'm Luke.

My culinary journey started in Australia, where I wanted to study and become a chef.

I started working as a kitchen hand before enrolling at TAFE. While studying, I continued working in professional kitchens, which gave me the chance to learn both in the classroom and through actual kitchen experience.

After that, my career took me to different countries and different types of kitchens. I had the opportunity to work with some very talented chefs and learn from the way they worked.

Japanese cuisine became a big part of my career, especially traditional Edomae sushi. I've always enjoyed the attention to detail that comes with Japanese cooking.

As I gained more experience, my responsibilities started to change. I became more involved in managing kitchen operations and looking after the team. I began to understand the business side of running a restaurant and how much work goes on behind the scenes.

I've learned a lot from the people I've worked with over the years. I've also made plenty of mistakes along the way, and some of those lessons have stayed with me.

I still enjoy cooking and developing new dishes, but I also enjoy seeing my team grow and being part of building a successful kitchen.

Why I Built CHEF OPERATIONS

The idea for CHEF OPERATIONS came from my own experience working in professional kitchens.

Throughout my career, I've met many talented chefs who are great at cooking but haven't always had the opportunity to learn much about kitchen management.

I remember how difficult it could be to understand things like food cost when nobody had the time to explain them properly. A lot of what I know today came from asking questions and learning through experience.

I wanted to create a website where I could share that knowledge with other chefs, especially those who are just starting their careers.

I want young chefs to feel comfortable learning here. Nobody should feel embarrassed about asking a basic question or not knowing something yet.

I'll be sharing lessons from my own experience and creating tools that chefs can use in their daily work. I want to explain things the same way I would explain them to someone working with me in the kitchen.

I'm still learning myself, and I'm sure there will be more things to share as I continue my career.

I hope CHEF OPERATIONS becomes a place where chefs can learn from my experience and share their own knowledge too.