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...
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Infuse | December 2017