Luke Frost

Coming Up

The first step was apprenticeship at the Savoy Hotel Group, an entry point into the standards and pressure of professional hospitality. Luke Frost then worked as Pastry Chef at Le Manoir Aux Quat’ Saisons in Oxfordshire, UK, before moving into senior roles that marked a steady rise in responsibility: Head Pastry Chef at Northcote Manor in UK, Head Pastry Chef at The Chester Grosvenor in UK, and pastry team leader at Coworth Park in Ascot, UK. Each post placed him in kitchens where pastry had to hold its line under scrutiny, and where consistency mattered as much as finish. From 2015–2024, he served as Valrhona instructor / chef at L’École Valrhona in Northern Europe. That period set him inside the technical language of chocolate, structure, and teaching, with the work shaped by repetition, correction, and the standards required by classic pastry. Since 2024, Luke has been Executive Pastry Chef - North America of L’École Valrhona, carrying that progression into a wider remit. It is the kind of role that follows from long practice: first learning the grammar of pastry, then helping set it for others.

Where They Are Now

Since 2024, he has been Executive Pastry Chef - North America at L’École Valrhona in Brooklyn, New York. The work sits in Classic French pastry, where structure and restraint carry the finished plate. In that setting, Luke Frost’s experience becomes part of the standard: precise work, even finish, and the discipline to make detail count.

In Their Words “When I was a kitchen porter I read Gordon Ramsay's cookbooks – I remember telling myself I would be a Michelin starred chef one day.” The line shows ambition formed at the bottom of the kitchen ladder, with reading as a way of studying the trade before the trade gave anything back. For a Pastry Chef, that kind of early self-education matters: the work is exacting, and the habit of learning early often stays with you.