Chris Lucas, once on the path to becoming a pharmacist, has transformed into a leading figure in Australia’s hospitality industry. He now oversees the Lucas Collective, which spans multiple renowned venues, including Society and Lillian in Melbourne, and Chin Chin in Sydney. This month, he is set to unveil his latest ambitious project.
Lucas’s early life in Geelong, a coastal city in Victoria, was marked by significant influences. At the age of 10, he visited a hotel kitchen for the first time, where he was captivated by the artistry of desserts and the vibrancy of culinary creations. “It was like a fancy show. We couldn’t afford to go to anything like that,” he recalls, noting that this experience sparked his initial interest in the restaurant industry.
Despite the allure of food, Lucas initially pursued a career in pharmacy, motivated by the desire for stability after the loss of his father, who owned a local pub. His father’s passing when Lucas was 15 profoundly impacted his career choices, steering him towards a secure profession. Yet, the culinary world remained a constant temptation.
Lucas fondly remembers a trip to the Greek island of Lemnos with his mother, where he discovered the joy of uncomplicated, delicious food. He also gained valuable experience working in his father’s pub, which further solidified his connection to hospitality. Throughout his pharmacy studies, he maintained a presence in the restaurant scene.
In 1981, Lucas shifted gears, accepting a graduate position with IBM. He spent nearly a decade in the tech industry, witnessing rapid growth that expanded his horizons. “It was a fascinating time to be part of an industry that was growing exponentially,” he explains. This experience provided him with the skills and confidence to transition into a field known for its volatility.
In 1995, Lucas took a leap of faith and opened One Fitzroy Street, a café and bistro that marked the beginning of his culinary journey. However, it was the launch of Botanical in South Yarra in 2003 that solidified his reputation. The venue quickly gained acclaim, being named Restaurant of the Year by The Good Food Guide, which highlighted its vibrant energy and innovative approach.
Today, Lucas Collective employs over 2,500 people across Australia. Lucas attributes his success to a combination of hard work and an unwavering commitment to quality. His ability to adapt to shifts in consumer preferences and challenges, such as the COVID-19 pandemic and economic fluctuations, has been crucial to sustaining his business.
Looking back, Lucas reflects on the various aspects that have shaped his career. He emphasizes the importance of hard work, stating, “There’s no substitute for hard work, and in this industry, you can be found out pretty quickly if you’re not really committed.” His dedication to the craft of hospitality is evident in the continued success of his establishments.
In a recent conversation with Lauren Sams, Lucas discussed his journey from a tech executive to a culinary entrepreneur, sharing insights on the evolution of Australian dining and his future plans. He described his role as straightforward, noting, “People have to eat three times a day,” a sentiment passed down from his father.
Lucas’s story is one of resilience and passion, illustrating how a childhood fascination can evolve into a thriving career. As he prepares to launch his latest venture, the culinary landscape in Australia continues to benefit from his innovative spirit and dedication to the craft.
