In Conversation with Chef Luke

Representation in the workplace 

We sat down for a chat with Luke, a Chef De Partie from Vardo, Caravan’s site in Chelsea. Luke has worked at Caravan for 3 years now and brings a unique look into their experiences as a queer person in the kitchen and the need for representation. 

Being apart of the queer community - what do you identify as?  

I identify as a Demigirl. 

(Demigirl - A gender identity term for someone who was assigned female at birth but does not fully identify with being a woman, socially or mentally). 

What has been your experience in a kitchen being queer?

Despite working with some fantastic people in my 9-year career, toxic masculinity runs deep into hospitality and kitchens. Generally speaking, my experiences before Vardo, I dealt with low-level homophobia, for example sexualisation of inanimate objects in reference to me. I also dealt with inappropriate ‘casual talk’ whilst working on how men ‘use’ women for an array of different indulgent needs which to me, is a very outdated and frankly inappropriate view on women. Luckily, Vardo has been more of a positive experience allowing me to express myself more than I have in previous places. However, representation is key to removing stigma and more of us should be in kitchens speaking out.  

What advice would you offer a business owner or head chef in terms of inclusion in the workplace?  

Hospitality as a whole has to do more when it comes to mental health issues, I do see progress since I started but if we want to see more queer representation then training for all staff I think would be great. One thing I have noticed is that most people are not aware or exposed to other genders types, correct pronoun language or general respect when dealing with different people. The process will take time but it is with a balance of genders and backgrounds then the tree will bear fruits, not only on a simple level of different people but with knowledge and awareness of other people and experiences. A lot of stigma comes from lack of communication with each other and only hearing one side of any story or situation.  

What advice would you offer to a queer person who is interested in joining hospitality or becoming a chef? 

In my experience, to succeed in the kitchen a positive mindset  and work ethic is the only thing you should be judged on. I started 9 years ago from the bottom as a KP but somehow carved a career for myself. As I have pointed out, awareness and representation is key. 

Since the pandemic the industry and us as individuals have had time to reflect. The biggest challenge we face lately is proper work life balance, but this is changing too. The truth is you will never get to show your talent and passion with others if you are not 100% comfortable and confident in yourself, so that is always the best starting point both professionally and personally. Do not feel the need to conform to stereotypes. You are unique and beautiful; join me in showing the industry who we are.