ABOUT
Luke Armstrong
Luke Armstrong pays full respect to both seasonal and regional flavors, and demonstrates luxurious attention to detail.
After training as a chef in Australia, Chef de Cuisine Luke Armstrong spent more than a decade working in a string of world-celebrated kitchens – from legendary triple Michelin-starred Oud Sluis in The Netherlands to London’s one-starred Pied a Terre as well as The Ledbury, with two stars.
Chef Armstrong went on to win widespread culinary acclaim at the helm of Bacchanalia restaurant in Singapore – and within six months, became the youngest chef in the country to be awarded a Michelin star in 2017.
In his time as Chef de Cuisine of Signature at the Mandarin Oriental Tokyo he collected many awards including 1 Michelin Star 2019 - 2020. His experiences in Tokyo further cemented his passion for Japan’s unique culinary culture.
“A unique and inspiring take on French cuisine in Tokyo”
Japan’s unique 47 prefectures offer an array of sensational products from land and sea.
It is my passion to cultivate a rich understanding of where ingredients come from and how best to treat them.
Signature Dishes by Luke Armstrong
My dishes delicately reflect the changes in season as I often combine different tastes with a mix of seasonal Japanese ingredients. I have several signature dishes which I am proud of, such as:
