Luke Hayes-Alexander

{{short description|Canadian chef (born 1990)}}

{{Infobox chef

| image =

| name = Luke Hayes-Alexander

| caption =

| birth_date = {{birth year and age|1990}}

| birth_place =

| death_date =

| death_place =

| style = Deconstructivist

| prevrests = Luke's Gastronomy (Kingston, Ontario)

| restaurants = Luke's Underground Supper Table (Toronto)

}}

Luke Hayes-Alexander (born 1990) is a Canadian chef. He was the executive chef of Luke's Gastronomy in Kingston, Ontario, and held this position from 2006 until 2012 when the family sold the restaurant.{{cite news|url=http://www.ft.com/cms/s/2/2cf890c4-ca62-11de-a3a3-00144feabdc0.html#axzz1FhhaugQN |title=A Young Chef's Innovative Cuisine |newspaper=Financial Times |publisher=David Kaufman in the Financial Times November 7, 2009 |date= 7 November 2009|accessdate=2011-03-05}}{{cite web |url=http://www.charlesforan.com/writings/features/2009-07-the-prodigy.htm |title=The Prodigy |publisher=Charles Foran in Toronto Life July 2009 |date= |accessdate=2011-03-05 |archive-url=https://web.archive.org/web/20110708135334/http://www.charlesforan.com/writings/features/2009-07-the-prodigy.htm |archive-date=2011-07-08 |url-status=dead }}{{cite web |url=http://communities.canada.com/ottawacitizen/blogs/omnivore/archive/2011/01/06/a-new-year-s-culinary-pilgrimage-to-kingston.aspx |title=A New Year's Culinary Pilgrimage to Kingston |publisher=Ron Eade in the Ottawa Citizen January 6, 2011 |date= |accessdate=2011-03-05 |archive-url=https://web.archive.org/web/20110708113650/http://communities.canada.com/ottawacitizen/blogs/omnivore/archive/2011/01/06/a-new-year-s-culinary-pilgrimage-to-kingston.aspx |archive-date=July 8, 2011 |url-status=dead }}{{cite news|url=https://www.thestar.com/article/174016 |title=Born to Cook |publisher=Susan Sampson in the Toronto Star January 24, 2007 |date= 2007-01-24|accessdate=2011-03-05}}

Hayes lived in Australia for a year before moving to Toronto and founding an underground supper club in 2013, based in Kensington Market.{{Cite web|url=http://www.chuonthis.ca/luke-hayes-toronto-supper-club/|title = Luke Hayes' Underground Supper Club|date = 15 March 2018}}

He is noted for his skill as a charcutier and for his historically informed command of the techniques of molecular gastronomy. His restaurant served wine from its own vineyard.{{Cite web|url=http://lukesgastronomy.com/lukes-vineyard/|archive-url=https://web.archive.org/web/20101031193938/http://lukesgastronomy.com/lukes-vineyard/|url-status=usurped|archive-date=October 31, 2010|title=Our Vineyard |website=lukesgastronomy.com}}

In November 2010, he addressed the first TEDxQueensU Conference at Queen's University.{{cite web |url=http://www.tedxqueensu.com/events/speakers/luke-hayes-alexander |title=Luke Hayes-Alexander |website=TEDxQueensu.com |url-status=dead |archiveurl=https://web.archive.org/web/20110716201939/http://www.tedxqueensu.com/events/speakers/luke-hayes-alexander |archivedate=July 16, 2011}}{{cite web |url=http://www.queensjournal.ca/story/2010-11-09/news/tedxqueensu-conference/ |title=TED talks inspire innovation |publisher=The Queen's Journal |access-date=March 24, 2021}}