Chef Luke Mangan will end his successful 20-year partnership with the Sydney Hilton’s Glass Brasserie at the end of 2024.
In shock news, Princess now Queen Mary’s wedding caterer Mangan and his award-winning team at Glass Brasserie have mutually decided not to extend their agreement at the end of its term.
“It has been an incredibly rewarding and successful 20 years of service at Glass Brasserie,” said Mangan one of the strongest advocates for fine dining in Sydney.
“The team at Glass have been exceptional to work alongside and I look forward to experiencing their incredible creativity and outstanding service as a guest, on the other side of the pass. I am excited to get to work on a number of new projects with my amazing team, which we look forward to sharing more about over the coming months.”
Malcolm Zancanaro, general manager, Hilton Sydney, thanked Mangan and his team for their collaboration over all the years.
“Luke has been a great partner, helping deliver excellent culinary experiences and supporting emerging culinary talent. His dedication to quality and innovation has significantly impacted Glass Brasserie. We appreciate his contributions and wish him and his team all the best in their future endeavours,” he said.
Glass Brasserie will continue, under the leadership of chef de cuisine Natalie Murphy and head sommelier Mauro Bortolato, to pay homage to the grandeur and intimacy of the dining space and reflect its brasserie-style menu that is designed to be shared over great conversation, alongside great company.
Mangan has numerous food and beverage operations worldwide, including Luke’s Bistro & Bar which made its debut at Sydney Airport last December.
Icebergs restaurateur Terzini joins Mangan at Sydney International Airport
