Chef Luke Mangan, best known for Sydney’s Glass Brasserie at the Hilton Hotel, has exited his Asian restaurant investments in Tokyo and Singapore.
The move comes 13 years after the chef first went into a 50-50 joint venture with his Japanese business partner to take on the region. The sale price has not been disclosed.
“It’s been a good deal and we’ve been working on it for a while and I’m happy,” Mangan told Business Insider.
“The Salt brand has been a huge part of the company’s growth through Asia over the past 13 years.
“And as much as I’ve loved the travel, it will be good to stay put in Sydney for a while.”
His 21-restaurant empire will now shrink by five venues — a grill and tapas bar in Singapore, and a fine diner, grill and wine bar in Tokyo. A Salt grill in Jakarta closed last year.
The venues will continue to trade under as Salt, but without Mangan’s name attached or his involvement.
Having launched the Chicken Confidential fast food brand last year, as well as Luke’s Kitchen in Sydney’s Waterloo this year, the chef now plans to focus on rolling out a range of spin-off ventures under his first name, such as Luke’s Burger Bar, Luke’s Cafe, Luke’s Fish House, Luke’s Steak House and Luke’s Wine Bar, as well as maintaining his land, sea and air consultancies.
“The brand can fit anywhere, so we’ll just how it rolls out,” he said.
“My focus will remain on the P&O Cruises venues, Virgin Australia, our flagship Glass Brasserie, the venues at
Sydney International Airport and growing our Luke’s Kitchen brand.
Having recently announced the winners of the 13th annual Appetite for Excellence, which help develop the next generation of hospitality leaders, Mangan says he’s also keen to lock in a new sponsor for the awards and concentrate on their future, as well as the associated The Inspired Series.
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