Quality Bites & Cocktails

Executive Chef

Michael Wilson

Since he was appointed chef at Luma in 2012, Michael Wilson has distinguished himself by crafting globally inspired dishes using locally sourced ingredients. Drawing on the multicultural landscape of Toronto, Chef Michael brings forward his elevated, fresh take on world cuisine and passion for the city’s diverse cultures.

Chef Michael first got his start in Toronto’s food scene after graduating from Stratford Chefs School in 2002. He worked as Chef de Partie at Scaramouche Restaurant until 2004 and then as Saucier at Oliver & Bonacini’s Square Restaurant. In 2005, he accepted his first Sous Chef position at Crush Wine Bar and was subsequently promoted to Executive Chef in 2007. In 2011, he joined Pizzeria Libretto as Chef de Cuisine.

Outside of Canada, Chef Michael has completed stagieres at Rhodes in the Square in London, working under Chef de Cuisine Michael James and at Crillon le Brave in Provence, where he worked under Executive Chef Philippe Monti.

Chef de Cuisine

John Lynch

Originally from Derry in Northern Ireland, Chef John started cooking at just 16 years old. Growing up, his mother recounted her wish of attending culinary school, an aspiration that would set Chef John’s own culinary dreams in motion. 

Following high school, he turned his attention to a three-year culinary training program where he completed a stage at Le Manoir aux Quat’Saisons, Chef Raymond Blanc’s two-Michelin-star country house hotel in England. Inspired by his time spent in both the hotel’s garden and the kitchen, Chef John’s interest in fine dining blossomed. He then spent several years honing his pastry skills in Northern Ireland, where his talent and work ethic impressed everyone in his path, eventually leading him to Browns, a higher-end Derry restaurant where he spent three years.

His next role took him to the Cliff House Hotel near Cork and Waterford, where he spent close to a year working tirelessly in the luxury hotel’s rigorous Michelin-starred kitchen, gaining extensive experience in five-star dining. It was there that he met his now wife, a visiting Canadian and front-of-house manager studying hospitality. Eventually, they would relocate to London, where he would quickly earn the title of Sous Chef at Bentley’s Oyster Bar & Grill, a notable Mayfair eatery from famed Chef Richard Corrigan.

With plans to return to Ireland, COVID hit and the pair’s contracts were sadly cancelled. Paving a new path, Chef John applied for a Canadian work visa and, once restrictions were lifted, he made his way to Canada to pursue permanent residency and a new adventure. Finding a home at The Rabbit Hole, O&B’s British gastropub in the heart of Toronto’s financial district, he worked alongside Chef Laura Petracca, Chef John Horne and Chef Ryan Lister, where his passion for food only grew. When the opportunity arose, he jumped at the chance to take on a Chef de Cuisine role at Luma under the guidance of Executive Chef Michael Wilson.

Along with his classical training, he brings with him a modern, refined approach to cuisine and a toolbox full of trade secrets. Eager to showcase British, French and Italian influences, as well as his flair for fine dining, his creativity is evident when it comes to crafting new and inventive apps, small plates, vegetarian dishes and more.

When he’s not busy cooking, he loves making time for long drives, walks and hikes with his wife and their dog. Together, they also enjoy exploring Toronto’s bustling restaurant scene. When he’s missing home, Chef John can be found cheering on Liverpool F.C. at his local supporter’s club.