Luke Powell was born in New Zealand and worked in top-level kitchens for decades, including as head chef at Sydney's Tetsuya's, before he developed a passion for charcuterie during a stint at Blue Hill in upstate New York. He soon became chef and owner of Sydney's award-winning restaurant LP's Quality Meats and Bella Brutta pizza. Since 2020, LP's has expanded into a leading artisan smallgoods supplier, distributing nationwide. This is Luke's first book.