Having refined his skills at a plethora of renowned restaurants including Le Manoir aux Quat'Saisons, Evelyn's Table, and Restaurant Gordon Ramsay, Luke Selby is a force to be reckoned with in the culinary world. Find out more about his latest venture in The Sybarite's exclusive interview below.
Luke Selby has marked an exciting new chapter with Snowdonia hotel, Palé Hall. As of January 2026, Selby will be leading the creative direction of the property's entire food and beverage offering, from the fine-dining restaurant and the informal all-day dining spaces to events, breakfast, and seasonal shoot hospitality.
You're set to join Palé Hall Hotel in North Wales from early 2026 as Chef Director. How will this compare to your previous role at Le Manoir, and are you nervous about this new chapter?
Le Manoir was a formative experience, it gave me discipline, respect for detail, and a deep understanding of how to lead with purpose. But Palé Hall feels like the start of something more personal. I’m not nervous so much as curious - it’s a big creative shift. Plus my role here is more holistic than at Le Manoir - I’ll be looking after the whole guest experience from the restaurants to the rooms and everything in between, so I'm excited about how much there is to learn.
You'll be overseeing the new fine dining restaurant as well as the 300-year-old pub with rooms. What vision do you have for these?
The fine dining restaurant will be thoughtful and elegant, but not formal for the sake of it. It will serve food that’s refined yet generous in a warm environment. The pub has its own character, comforting, seasonal, rooted in the area and a little bit quirky. I see it as being a place people end a long walk or visit for a Sunday roast, but still with that same attention to flavour and craft.
Your brothers, Nathaniel and Theodore, will also be joining you at Palé Hall. What is it like to work alongside your siblings?
We’ve grown up in kitchens together, so there’s a shared language that makes collaboration very natural. We challenge each other constantly, but it’s never about ego, it’s about getting better and better - we know each other’s instincts. There’s a lot of laughter, too, which keeps the intensity of a kitchen in balance.
How are you hoping to tap into the Welsh terroir, and what can we expect on the menu?
I want the menu to feel like it belongs here, not just imported ideas dressed up in local produce. North Wales has such depth: incredible lamb, wild herbs, coastal shellfish, mountain honey. We’ll work closely with farmers and foragers to source the best of what’s around. The menu and the details of the concept are very much still in development, but we will be able to share at some point next year.
Can you briefly talk us through your culinary journey?
It’s been a long but rewarding and immensely inspiring road working in extraordinary kitchens, from classical training at Le Manoir to modern innovation at Hide and the precision of Restaurant Gordon Ramsay. Each place taught me something different. Palé Hall feels like the moment to pull all of those experiences together.
What was it like to work alongside Raymond Blanc, Ollie Dabbous, and Clare Smyth?
They’re all very different in temperament and style. What they have in common is an unrelenting curiosity, none of them ever stop learning. That’s probably the most lasting lesson of all.
When did you know you wanted to pursue a career in food?
Probably before I even realised it was a career. I’ve always been drawn to food as a sensory experience, be it the smell of roasting garlic or the sound of something sizzling. And then there’s the feeling of sitting around a table, enjoying something delicious with family and friends - that’s probably where my love and fascination with hospitality started. The first time I worked in a professional kitchen, the pace and energy clicked for me instantly. It felt like where I belonged.
What are some of the biggest challenges you face in your job?
Maintaining clarity. It’s easy to lose sight of what matters when you’re juggling the operational and creative sides of running a kitchen. For me, the hardest part can be keeping that balance - leading a team, nurturing creativity, and staying present enough to enjoy it. You can’t just cook well, you have to think, mentor, and build a culture that lasts, not to mention constantly innovating. It’s a constant juggle but I love it that way.
What is the most rewarding part of your job?
When everything clicks, the flavours, the service, the atmosphere, and you can see people genuinely connecting with what’s on the plate. That, and watching young chefs develop. Seeing them take ownership of a dish and make it their own is incredibly satisfying. It reminds you why you started.
Which three restaurants in London would you recommend for unfussy, flavoursome dishes?
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