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Chef Luke Thomas to create millennial generation menu for Generator's hostel portfolio

22 June 2016 by
Chef Luke Thomas to create millennial generation menu for Generator's hostel portfolio

A collaboration between chef Luke Thomas and hostel group Generator aims to deliver a food offering across the group's 11 hostels which is aimed at its core millennial generation customers.

Thomas' bespoke dishes will be on offer across the Generator portfolio of design-led hostels, which are located in Dublin, London, Copenhagen, Berlin, Hamburg, Venice, Barcelona, Paris, Amsterdam, Stockholm and Rome.

The hostel operator has given Thomas a brief to create fresh, shareable, locally inspired menus which are affordable and stylish and which will appeal Generator's core customers, who are largely young travellers.

Thomas, whose career includes stints at Jamie Oliver's Barbecoa and Michelin-starred restaurant Alinea in Chicago, will work with each hostel to create an individual menu inspired by the local street food and culture.

Thomas, who recently launched Luke's Eating House in Chester and Retro Feasts in Dubai, has already launched his food offering at the Amsterdam Generator in the Oost Park neighbourhood. The menu delivers all-day casual food, ranging from a Benedict bun to harissa lamb pitta with mint & pomegranate yogurt.

Thomas said: "My vision for Generator is the creation of unique, modern eating experiences that get people talking and sharing. Being part of their journey is super exciting as it allows me to connect people through food on a global scale. Exposure to foods and cultures in cities where Generator is located allows me to interpret global trends with authentic, local flavours."

Fredrik Korallus, CEO at Generator, and former chief executive of the Hotel Collection, added: "Our dynamic food offering is a fundamental part of the sociable lifestyle experience we create. Our guests are looking for fresh, local food that they can share with others. Luke is connected with his generation and has a unique way of interpreting local and global trends into exciting, simple and fresh offerings."

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