Luke McGregor-Allen

Luke McGregor-Allen




I’ve had a lifelong passion for food. As a child, I spent some of my time growing up in Malaysia, where we had both and Indian and Chinese cook. My palate and appreciation for different types of food started at a very young age.

My first job was in a commercial kitchen when I was 14, and my passion grew from there. I moved out of the industry for several years, as I held various roles in the engineering sector, I even became a fully qualified aircraft engines and airframes engineer. With my qualification, I went on to start and grow a very successful aviation related engineering business. Throughout these years, my management experience grew, as did my eye for detail, where I adopted a zero-compromise attitude.

Some 15 years ago, I jumped back into hospitality and commenced my formal training in the kitchen. Since then, I have gone on to own and operate successful venues, as well as head up a number of well-respected kitchens.

I’m thoroughly enjoying my current role as Head Chef, running Billy’s Deck in Eltham. I have a passion for training and inspiring young Chefs to develop their skills in cooking and in kitchen management. My zero-compromise attitude on quality control has extended into this industry and shows in my food.

Have you always wanted to be a Chef?

Yes, it has been a lifelong passion.

How would you define your style?

Modern Australian, with an Asian fusion influence.

What is your feature flavour these days?

Fresh and seasonal.

Obsessive compulsive about?

Perfection and consistency down to every, last, detail.

What do you love about this business?

The pace and pressure of a busy service.

An ingredient you can’t live without?

Ginger, garlic and chilli.

Signature dish:

Slow braised lamb.

Billy's Deck Eltham

Billy's Deck Eltham

What looks good, tastes good at Billy's Deck on Luck Street in Melbourne's Eltham. Wooden bifold doors open onto appealing afresco dining on the deck inviting guests to relax with an aromatic coffee, or take a seat indoors where Billy's trademark shovel and pitchfork adorn the walls. Innovative Chefs with a strong passion for culinary skill and creative dishes, have crafted a menu to be enjoyed by all palates, plating up breakfast tempters such as Billy's Benedict – pulled pork, roti, sauteed spinach, poached egg, hollandaise and crispy shallots. Those dining later may opt for starters of spicy calamari, aioli and citrus dressed rocket; before mains like organic chicken breast, truffled mash, olives and vegetables, or gnocchi with creamy blue cheese sauce.

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