Chris Lucas has transformed his career from aspiring pharmacist to a prominent figure in Australia’s culinary landscape. He now heads the Lucas Collective, a hospitality group that includes renowned venues such as Society and Lillian in Melbourne, Chin Chin in Sydney, and Carlotta in Canberra. This month, Lucas is set to unveil his most ambitious project yet, further solidifying his status in the industry.
Lucas’s journey began in Geelong, where he grew up in a Greek immigrant family. His father operated a local pub, and Lucas’s early experiences in that environment ignited his passion for food. He recalls a pivotal moment at age ten when he visited a hotel kitchen, witnessing extravagant desserts and ice sculptures that left a lasting impression. Although he initially pursued a degree in pharmacy, the culinary world continuously beckoned him.
After the loss of his father at the age of 15, Lucas felt a strong desire for job stability. He completed his pharmacy studies while simultaneously working in hospitality. Despite this path, he never became a pharmacist. Instead, Lucas joined IBM in 1981, where he spent nearly a decade in a rapidly evolving technology sector. His time there allowed him to transition from a small-town upbringing to a global executive role, gaining invaluable experience.
In 1995, Lucas made his first foray into the restaurant industry with the opening of One Fitzroy Street, a cafe and bistro. However, it was the launch of Botanical in South Yarra in 2003 that truly established his reputation. Within a year, it was named Restaurant of the Year by The Good Food Guide, praised for its “energy and innovation.”
Now, Lucas oversees a restaurant group that employs over 2,500 people across Australia. His approach combines a lively atmosphere with a simple, yet appealing menu. This formula has allowed the Lucas Collective to navigate challenges, including the COVID-19 pandemic and shifting consumer preferences.
On a recent episode of a podcast, Lucas discussed his insights from the tech industry and the evolution of Australian dining. He reflected on how his childhood shaped his culinary philosophy and the importance of adaptability in the restaurant business.
When asked how he would describe his job, Lucas remarked, “People have to eat three times a day,” highlighting the universal nature of his work. He recalled growing up in a warm, loving family environment, where conversations with patrons at his father’s pub helped him mature quickly.
Despite initially studying pharmacy due to limited career options, Lucas’s path took a turn when he shifted his focus to the restaurant business. He recalled the decision to sell a stake in Primus Telecom to fund his first brasserie. At 35, with three young children, he felt the pull to pursue his long-held dream of running a restaurant, despite his father’s disapproval.
One significant turning point was when Lucas reinvented the layout of a pub he acquired, moving the restaurant to the front to attract more patrons during the day. He faced skepticism from industry peers but believed in the potential of his vision.
Lucas attributes his success to a combination of hard work and seizing opportunities. “There’s no substitute for hard work,” he stated, emphasizing that dedication is crucial in the restaurant business. Despite his success, he remains focused on future projects and innovations.
As Lucas prepares to launch his next venture, his journey from pharmacy student to culinary empire owner serves as an inspiring testament to following one’s passion and adapting to the ever-changing landscape of the hospitality industry.
