There’s something special about people who know how to create an experience people never forget – and Luke Mangan has spent decades doing exactly that.
From world class-class restaurants to creating moments centred around connection, conversation, enjoyment, Luke has become one Australia’s most recognised chefs and hospitality personalities.
We sat down with Luke to talk about creativity, the fast pace of hospitality, what makes a great experience memorable, and the everyday things that help bring balance back when life gets busy.
We also spoke about his experience partnering with us on our sensory dinner and the role scent, atmosphere and emotion can play in creating unforgettable experiences.
SENSORY & EXPERIENCE
Q: You’ve built a career creating unforgettable dining experiences. How important are things like scent, atmosphere and mood in shaping a guest experience.
A: I’ve always believed that food is only one part of the overall experience.
The atmosphere, the lighting, the music, even the subtle scent in the room, it can all play a huge role in how a guest feels. You can serve an incredible dish, but if the room feels cold or the energy of it is off, it won’t land the same way.
It’s about how people feel from the moment they walk in, to the moment they leave, and every sensory touchpoint contributes to that.
Q: When guests walk into one of your restaurants, what do you hope they feel in the first few moments before they even taste the food?
A: It’s all about making people feel instantly at ease. Hospitality should feel effortless from the guest’s perspective. I want them to walk in, take a breath and feel like they can switch off from the outside world.
Q: Food and Fragrance both have a unique ability to trigger memory. Is there a particular smell or dish that immediately takes you back to a moment in your life?
A: Mum’s chicken stock, without a doubt. The whole house was filled with that deep, comforting aroma. It wasn’t just food, it was care, patience, and tradition all in one. The next day it would turn into chicken soup, simple but full of flavour, and it always felt like had a purpose.
Q:Confidence is often the secret ingredient in both life and cooking. When you’re in the kitchen, what does cooking with confidence mean to you?
A: Cooking with confidence comes from experience and trust. Trusting your instincts, your palate and your team. It’s about not overcomplicating things and letting great ingredients speak for themselves. That confidence also flows through the kitchen, which sets the tone for the whole team.
HOSPITALITY & GUEST EXPERIENCE
Q:You’ve worked in some of the world’s leading kitchens. What do you think are the small details that separate a fine dining experience from a truly memorable one?
A: It always comes back to the personal touches. Anyone can deliver technically good food and polished service, but what people remember is how you made them feel. It’s the genuine interaction, remembering a guest’s name, anticipating what they might need before they ask. Those small, thoughtful moments, that’s what turns a good experience into a great one.
Q: In your opinion, how much does atmosphere influence how guests feel during a dining experience?
A: Atmosphere sets the rhythm of the entire experience. The right lighting can make a space feel intimate or energetic, the music can lift of or soften the mood, and even the spacing of tables changes how people interact. It all works together to shape how guests engage with the food, with each other, and with the space.
PERSONAL ROUTINES & MOOD
Q: Running restaurants and leading team is high pressure. What are your personal routines that help you find calm during busy days?
A: I’ve always valued a bit of quiet time in the morning. For me, it’s as simple as a good coffee, breakfast and reading the paper. It’s a moment to slow down before the day kicks off. In this industry, things move quickly and there’s constant pressure, so having that small routine helps me stay grounded and focused.
CREATIVITY & INSPIRATION
Q: Creativity in the kitchen often starts with inspiration. Where do your ideas usually begin – with an ingredient, a place, a memory or a feeling?
A: Creativity in the kitchen can come from anywhere, but most of the time, it starts with an ingredient. I’ve always been driven by produce, what’s it’s season, and what’s truly at it’s best. That connection has become even stronger through growing my own herbs and produce at home. There’s something incredible about stepping into the garden, seeing what’s thriving and letting that guide the direction of a dish from the beginning.
Q: When creating a new dish, what emotional experience do you want guests to have?
A: I want people to feel a sense of enjoyment and connection. Whether it’s comfort, nostalgia or a bit of surprise, the dish should evoke something beyond just taste. At the end of the day, dining is about pleasure, sharing a moment, creating a memory. If a dish can make someone pause, smile, or spark a conversation, then you’ve done your job.
COLLABORATION & SENSORY DINNER
Q: Our recent sensory dinner together explored how food, fragrance and atmosphere can work together. What did you find most interesting about bringing those elements together?
A: What I found most interesting was how powerful those layers become when they’re aligned. We often think about taste and presentation, but when you introduce fragrance and really consider the environment, it elevates everything. It creates a more immersive experience , something that stays with people long after the meal is over, it reinforced the idea that dining is truly multi-sensory.
Q:One final question – if a fragrance could capture the essence of a perfect dining experience – what would it smell like?
A: If I had to capture the essence of a perfect dining experience in a fragrance, it would be warm, inviting and quietly complex. For me, it starts those fresh, vibrant notes, herbs just picked, a lift of citrus, something that immediately feels alive and welcoming.
Discover our Melissa Allen Mood Essentials™ here