Craig Lunn grew up in Wiltshire in the south-west of England and began his culinary career at 16 as an apprentice at The Bath Priory under Michael Caines, before gaining international experience in Doha working with Alain Ducasse. He later worked at Restaurant Gordon Ramsay in London, followed by roles in Copenhagen and a return to the UK with Niall Keating, where he helped achieve two Michelin stars and a Green Star at Whatley Manor.
After leaving in 2020, Craig became head chef at a rural venue during Covid, developing a more experimental, produce-led style, before opening Lunar at the Wedgwood factory site, where the restaurant earned Michelin recognition and national acclaim. In 2024, Craig left the UK to pursue a new challenge in Australia.
Where did your love of food come from?
My love of food comes from my childhood, where mealtimes were a chance for my family to come together and share stories. Having food on the table and enjoying it together was never taken for granted. My dad was a great cook, and I was always in awe of how he could turn almost empty cupboards into a meal we could all sit down and enjoy.
What was your first role in the industry and what was the lesson it taught you at the time?
My first role was as an apprentice at The Bath Priory, where I started straight from school at 16. One of the chefs there told me that being a chef isn’t just a job — it’s a lifestyle — and that lesson has stayed with me ever since.
Tell us about your current restaurant and its menu — what excites you most about it at the moment?
I’m currently cooking at Ten Minutes by Tractor on the Mornington Peninsula. It’s a beautiful restaurant located on the main ridge, and working on a winery has been incredibly exciting, especially learning more about our wines. The team is driven, passionate, and hungry to improve, and it’s amazing to be part of that energy.
How are guests and their changing expectations making you think about your approach?
The market on the Peninsula is very competitive, but also incredibly supportive — everyone genuinely wants the best for each other. Knowing there are so many great restaurants around keeps us on our toes, and we’re forever grateful that guests choose to dine with us and keep the restaurant busy.
What’s the best thing about being a professional chef?
Being part of the industry itself — meeting people, working alongside them, and then seeing them pop up years later doing their own thing. Hospitality is a wild ride, and that’s what makes it so special.
What about your current role or experience keeps you up at night?
If anything, it’s excitement. Waking up at 3am to write down a new dish idea or thinking about what’s coming next — I’m pretty sure that’s just a chef thing.
How do you switch off from the stress?
Stress? Too blessed to be stressed!
What’s one piece of advice you’d give to your younger self?
There’s no substitute for hard work. Get your head down, trust the process, and it will be worth it.
How do you approach mentoring—especially when developing future leaders in your team?
You’ve got to support the guys coming through your kitchen, but you’ve also got to push them. You only ever push talent, you give them a bit of a tougher time because you want them to be the best that they can be. It’s a tough love approach sometimes, but when you see them blossom into great chefs then its they understand.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout out?
Many Little on the main ridge. I’m there most Sundays after work — awesome curry, great drinks, and brilliant hospitality. Exactly what you need after a big week.
