Luke Croston
Luke Croston is a culinary expert and innovator, currently in Equipment Innovation at ProcessDynamics, blending his culinary experience with a focus on advancing food production methods.
Culinary Expert & Equipment Innovation Specialist
Luke Croston spent the first three years of his culinary career in Canberra where he studied and worked for the ParkRoyal and the Chifley on Northbourne. During this time, Luke developed an interest in culinary competitions and competed and won two Australian National competitions.
After completing his studies, Luke moved to Melbourne where he was introduced to George Calombaris (of Masterchef Australia fame). The two joined forces and competed in the international culinary competition Bocuse d'Or before going on to work for the two-hat restaurant Reserve.
In 2006, Luke re-entered the Bocuse d'Or and won the Australian final before starting work at The Brassiere at Crown. After six months of work and training, Luke went on to take 12th position in the d'Or competition and went on to work in France and England.
Luke headed back to Melbourne in 2013 and teamed up with George to open Gazi restaurant and launch Press Club Projects including the re-opening of The Press Club, the expansion of the Jimmy Grants brand and the opening of Hellenic Republic Kew and Williamstown restaurants.
Luke's expertise later led him to the role of General Manager of Food Operations at MAdE Establishment, where he developed methods for producing restaurant-quality products at scale with a focus on consistency and shelf life.
Currently, Luke works in Equipment Innovation at ProcessDynamics, where he applies his extensive culinary and operational experience to drive innovation in food preparation and production.
Hospitality insights that turn signals into action.
See how Typsy helps hospitality teams improve performance across every role, team and location – because every experience counts.
