Native Aussie and Lambassador Chef Luka Coyne fell in love with the kitchen at a young age, working his way up from the dish pit to running the kitchens in some of the hottest restaurants from Sydney to NYC. We caught up with him as he gets ready to open a NYC outpost of the famous Straker’s in London.
What should our readers know about your background?
The drive, the energy in a well-run kitchen…it’s like nothing else in the world, and I was hooked as soon as I got my start in the dish room at the famous Bilson’s restaurant in Sydney where my Auntie was a manager. It didn’t take long before I was asking Chef to learn and work in the kitchen, and then I worked my way up through Sydney, doing the grind, always looking to learn and get better. When Tuxedo Hospitality approached me about a move to NYC. I wasn’t really sure about it at first, but the city caught me the same way that first kitchen did — the energy and buzz in New York is unlike anywhere else, and I just had to have it. I have loved my time with Tuxedo and at Soso’s, and then this opportunity came up to bring an outpost of Straker’s (London) to New York. Super excited about it.
You recently had the chance to go Down Under to see Aussie Beef & Lamb up close. What are some of the impressions that have stayed with you from the trip?
Though I’m originally from Australia and have spent some time on farms, I hadn’t really done that kind of deep dive into livestock production in my home country. I was so impressed by how much care is taken by the industry at every level, from the farm to the processor. All the places we went and people we met were all pushing to do the right thing. Make the best product and do right by the planet. It makes it really easy to serve Aussie meats with pride.
When you served Aussie lamb at Soso’s how did guests respond?
Guests were f*cking hyped! Even here in a country where lamb is a niche protein, the fat content and quality of Aussie lamb can make a fan out of anyone, it changes the game. It helped that we built a solid reputation for serving the best product and treating it right. Word gets out and you earn that trust, and then guests know every order is going to be a hit.
How might we see Aussie proteins on the menu at Straker’s?
Straker’s is known for sourcing the best produce, cooking seasonally and always having something new, with big, bright flavors. I’ve just wrapped up my training in London getting to know the DNA of the concept, and I’m excited to showcase how great Aussie proteins are and let them shine on the menu in New York.
Love it! We can’t wait for the opening – hopefully later this year at 59 Grand in SoHo, the former Lucky Strike spot. See you there, mate!