Luke cut his teeth at the internationally acclaimed Der Raum in Melbourne where he worked for a number of years as head bartender, during which time the bar won multiple awards. Luke then made his move to South East Asia where he worked alongside chef Ryan Clift at the highly acclaimed Tippling Club before opening Oxwell & Co. with celebrated chef Mark Sargeant in 2013.
After establishing Oxwell & Co as a mainstay in Singapore's bar and restaurant scene, Luke, together with partner Aki Nishikura went on to open the trail blazing cocktail bar, Operation Dagger. In its first year of operation this won the 2015 Best New Bar in the Singapore Bar Awards and was listed as one of the Top 30 Greatest Bars in the World by Conde Nast Traveller.
“Cheers to something different!”
Glass: crown cap soda bottle
Method: Boil pineapple in saucepan with water and caster sugar. Allow to cool, add other ingredients (apart from yeast) and transfer to mason jar to allow ferment (beware of pressure). Add champagne yeast solution to crown cap soda bottle, top with fermented mix, seal and leave for 24 hours before serving.
• 1 x Whole pineapple
• 1 kg Caster sugar
• 1 litre Filtered water
• 500 ml Cherry Heering
• 500g Cherries
• 1 dried Vanilla pod
• 1 dried Black cardamom pod (cracked)
• 2 dried Cinnamon quills
• 1 dried Clove
• 5 ml Champagne yeast solution