Luke Harrigan

Passionate and hardworking hospitality professional with over 20 years’ experience, now building on a strong foundation in kitchen roles as a Commis Chef and Chef de Partie. I bring a genuine love of food and cooking, alongside hands-on experience preparing and delivering high-quality dishes in fast-paced environments. Confident working under pressure, both independently and as part of a team, with a strong focus on consistency and standards.

I am continuing to develop my culinary skills through formal training and experience across different kitchen settings, with a long-term ambition to progress to Head Chef.

Commis Chef / Chef de Partie - Cosy Club

(2025 - 2026)

• Preparing and cooking dishes from scratch using fresh ingredients.
• Working as part of a team in a fast-paced kitchen to deliver food to a consistently high standard.
• Preparing a wide range of dishes, including sauces and components across the menu.
• Managing stock rotation and date labelling to ensure full compliance with food safety standards.
• Confidently working across all sections of the kitchen, including grill, small plates, fryers, sauces and dessert station.
• Progressing towards a Junior Sous Chef position.

Chef - Eric’s Pizza - Norfolk, UK

(2025 - 2025)

• Using traditional Italian cooking methods and authentic ingredients.
• Hand-stretching and preparing fresh Neapolitan pizzas, cooked in a wood-fired oven.
• Preparing and cooking pasta dishes and antipasti, using both seasonal and local produce.
• Working in a busy, customer-focused environment, ensuring consistent quality and service.

Kitchen Assistant (Work Experience) - Mark Poynton at Caistor Hall

• Hands-on experience in a Michelin-starred restaurant.
• Worked across all kitchen sections, learning techniques from highly experienced chefs.
• Developed a strong understanding of fine dining, plating, and professional kitchen discipline.

Manager & Food Prep - Costa Coffee - Norwich, UK

(2013 - Present)

• Leading teams of up to 25 staff in one of the county’s top-performing stores.
• Food preparation including toasties, baguettes, smoothies and more – consistently delivering in a fast-paced, high-pressure environment.
• Developed transferable kitchen skills including speed, precision, and working under direct customer observation.

Bar Manager & Prep Chef - Trinity Park - Ipswich, UK

(2009 - 2013)

• Bar management as primary role, with regular shifts assisting in the kitchen.
• Prepping and cooking food for large-scale fine dining events in a commercial kitchen with a team of chefs.
• Gained experience working at scale, team collaboration, and high-quality food prep in a pressured environment.

Kitchen Staff - Solar Bowl - Ipswich, UK

(2007 - 2009)

• Day-to-day running of a fast-paced kitchen environment.
• Cooking on fryers, griddles, and lava rock grills.

Food Videographer & Video Editor - Root Social

(2022 - Present)

• Filming and editing for hospitality clients, including chefs and fine dining establishments.
• Gained insight into professional kitchen operations and creative presentation of food.

Earlier Roles in Hospitality - Burger King and other hospitality positions

(2005 - 2009)

Including Burger King and other hospitality positions, gaining early industry knowledge and customer service experience.

Culinary Skills Level 2 - City College

IT & Motor Vehicles - Suffolk New College (2006 - 2008)

GCSEs including Maths, English, Science, IT, and Food Technology - Thurleston High School (2001 - 2006)