Luke Tipping it could be said, entered the chef profession by mistake, when his father found him a job at the Plough and Harrow – a once renowned hotel restaurant in Birmingham. It was during his time there that he met Andreas Antona.
After five years at the Plough, Luke moved on to set up Simpsons in Kenilworth with Andreas, the restaurant achieved a Michelin star in 1994. Ten years later, the team set up a second, larger restaurant in a grade II listed building in Edgbaston, Birmingham. Within just one year, Simpsons Birmingham had achieved a Michelin star which it maintains today.
In 1999, Luke was awarded the first ever Midlands Chef of the Year Award. He received a Professorship of Culinary Arts by University College Birmingham in October 2010, in recognition of his efforts in promoting the next generation of kitchen stars. Luke has worked at Simpsons for over 20 year and describes his cooking style as natural, seasonal and free flowing. He is now Chef Director overseeing the kitchen headed up by Chef Nathan Eades.