Having retained a Michelin star at Simpsons since 1999 and bringing more than 40 years of restaurant experience to the role, Luke will now provide expertise across Liquid’s portfolio of culinary and hospitality clients.
This will include supporting recipe development, advising on food presentation and helping to create content for media purposes.
His extensive industry knowledge and strong network of contacts will further strengthen the agency’s specialist offering for its growing client base.
Luke Tipping said: “Joining Liquid has given me an exciting opportunity to remain close to an industry that I am extremely passionate about, while also exploring new avenues through supporting well-established global food and drink brands.
“I’ve already worked closely with Liquid’s COO & chef director, David Colcombe, in previous roles in kitchens across the country, so I look forward to reuniting with him and the wider team to deliver high-quality work for their clients.”
Luke is also a professor of culinary arts, having received a professorship from University College Birmingham in 2010. The university awarded him this title to honour his hard work teaching and mentoring the next generation of chefs.
Elisabeth Lewis-Jones, CEO of Liquid, said: “Luke has an unblemished and proven track record in the industry and is widely considered to be one of the most accomplished chefs in the UK.
“His experience, coupled with his standing within the region, will prove invaluable in supporting our work across a range of culinary and hospitality clients.
“He will work alongside our other chef consultant, James Golding, and our COO and chef director, Professor David Colcombe, as part of a heavyweight culinary team that gives Liquid an unrivalled asset within the communications sector.”
