When Chris Lucas was 10, he visited a hotel kitchen for the first time. It changed his life. “I remember seeing amazing desserts, towers of cakes, croquembouches, ice sculptures,” he recalls. “It was like a fancy show ... That’s where my first inklings about restaurants started.” Lucas now runs one of Australia’s largest hospitality empires, Lucas Collective, which includes Melbourne venues such as Society and Lillian, Sydney’s Chin Chin and Carlotta in Canberra. This month, he will open his mos

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