Teenage chef Luke Thomas has cooked for the Prince of Wales, worked with top TV chefs and now he is to head up his own restaurant.
The award-winning chef will launch Luke’s Dining Room next month.
And the 18-year-old of Connah’s Quay will be not only act as head chef but will also have a say in the running of the establishment at Sanctum on the Green in Berkshire.
“Cooking is not just a passion, it is my life,” he said.
“I am fully committed to the hard work and long hours in the months and years to come.
“I know I still have a lot to learn, but this job is both a challenge and a wonderful gift.”
Luke has previously worked at the five-star Chester Grosvenor Hotel.
He won FutureChef 2009 aged 15, won the Active Kids Get Cooking competition when he beat 10,000 high school pupils across the UK and also holds gold and silver medals in Welsh lamb cooking at the Welsh Culinary Olympics.
Luke’s Dining Room is housed at Mark Fuller’s nine-bedroom hotel in Cookham Dean, near Marlow, and the 45-seat restaurant will be open for dinner from Tuesday to Saturday as well as for lunch on Sunday.
It will also serve breakfast seven days a week.
Last year, Luke worked at Noma in Copenhagen, rated the World’s Best Restaurant in 2010 and 2011 by Restaurant magazine and he has worked with Heston Blumenthal and Gary Rhodes.
He previously worked at Vaughan’s Family Butchers in Penyffordd during his summer holidays.
Owner Steve Vaughan said: “Luke was very good. He had the idea he wanted to be a chef but he wanted to know where the meat came from.
“Even when he was here you could tell he was going to go places.
“He was very bright and intelligent and knew what he wanted.
“I helped him along as much as I could. I'm pleased he is doing so well.”
He added: “It was a shame he didn't want to become a butcher.”