Behind LAM - Luke Clarke, Alanna Murphy, l-a-m,

Luke Clarke

Luke was born and raised in Melbourne, and finished his cooking apprenticeship in 1995. He decided to travel abroad and see what the world had to offer. Over the next three years, his work took him to England, Austria and South Africa. His places of work ranged from boutique patisseries to five-star hotels. After he returned to Australia, Luke spent four years travelling and working his way up the east coast.

He spent time at Byron Bay, Noosa and Port Douglas before taking off across the Tasman Sea. In Wellington, New Zealand, alongside one of Australia’s Thai gurus, Paul Blain, Luke set up the critically acclaimed modern Thai restaurant, Anise. A year later, Luke moved to Western Australia as Executive Chef at Clairault winery in Margaret River. Here, he met Alanna and Megan, and while discussing the merits of a couple of bottles of some local product, the concept of LAM was conceived.

Alanna Agnew

Alanna’s first major culinary endeavour was made as a teenager, creating a hangover cure of tinned spaghetti, tuna and chilli for her friends. She developed an interest in more advanced cooking techniques while living with a few chefs in London in 1995. She realized a chef’s qualification provided great opportunities for work and travel. When Alanna returned to Brisbane, she put aside her Justice Administration Degree and undertook a chef’s apprenticeship. Training under some of Queenslands’s most recognized chefs, Alanna learnt to be disciplined and was inspired to learn more about techniques and flavours.

Her skill and interest in cooking seafood, and love of the ocean has often found her living and working in coastal regions. Her passion for travel has melded with her urge to seek authentic food experiences. She has travelled extensively and cooked in restaurants in Europe and Central America and along the east and west coasts of Australia. Her last position was as Sous Chef at one of Australia’s top wineries in Margaret River.