Infuse Infuse 2 December 2017 | Page 13

“Now, I involve the chefs to create dishes and their own experiences – it’s not my way or the highway. they work. It’s got to be an exciting environment. Bringing exciting people into work for you is important. with me.” He goes, “They can enjoy it, too!” So we went out catching lobsters, and we played tennis. I learned how to wakeboard; that was cool, he taught me how to do that. And I cooked one meal on the island. That was his way of getting me to cook on Virgin Atlantic, launch Virgin Americas Business Class, and eventually to do Virgin Australia. Your career has taken you to amazing destinations around the globe. Early in your business relationship with Sir Richard, he invited you to his private Caribbean island, Necker. As you can imagine, this is something the rest of us can only dream of. What was it like? When I got to Necker Island, Sir Richard said to me, “Luke, for the next two weeks, I don’t really want you to cook. I just want you to enjoy the island.” I said, “I brought some chefs © Dietitian Connection How do you ensure the delivery of fresh and healthy meals in the unique foodservice venues you cater for for example, aboard Virgin flights? interview continues overleaf... 13 Infuse | December 2017