With over 14 years of experience in some of the world's top restaurants and hotels, 

Luke Wonnacott brings a wealth of knowledge and skill to Table Seven.


Years of passion and dedication to his craft has seen him being accredited with numerous awards.

His belief when it comes to creating the perfect kitchen is simple; find the right product, build a team to execute that product and create an environment that people love to work in.


Katie Wonnacott started her career at Gordon Ramsay's restaurant, Maze at The One & Only, where she met Luke.  She has travelled the UK and Mediterranean as a private chef, interned at the Wolseley and spent two seasons on the yachts, but decided to change her course of direction to Event Management, planning concerts and festivals for small and large numbers of guests, with top performing artists.  She moved back to Cape Town working as an Events Manager.


In 2017 the duo decided to start Table Seven, where they can explore and expand their expertise in the culinary and event industry, always focussing on product and execution.


As a team, we have a vast background based on the highest quality experience.  We approach every project or event hands-on and we pride ourselves on sourcing the best quality produce.  We will always be fair in meeting our clients' needs and will always work towards the best solution to meet client budgets and requirements.


Our team is passionate about the food industry and extremely careful in hand picking the best suppliers in order to work with the best produce to create amazing, memorable experiences for our clients and their guests.  We are consistent and therefore you can expect the best service when dealing with our team.





Young Chef Of the Year Runner-Up

Timeout Dubai 2012


Seafood Chef of the Year 

Prochef Middle East 2013


Seafood Restaurant of the Year

Timeout Dubai 2013


Restaurant of the Year 

Hotelier Middle East 2013


Chef of the Year Runner-Up

Caterer Middle East 2014


Seafood Restaurant of the Year 

Timeout Dubai 2014


Restaurant of the Year 

Hotelier Middle East 2014


Seafood Restaurant of the Year 

Timeout Dubai 2015



I have been working with Chef Luke for 3 years, the first word that comes to my mind for Luke is: Passion.Passion for the products, passion for the farmers, passion for the country.


It is very rare to meet some young Chefs who want to learn and know more about products from different origins.The direct consequence of his passion is the outstanding result on your plate. The products are respected, well combined and perfectly executed for a result that sublimes you.


The second and third words that come to my mind are patience and constituency. Patience to follow the season, constituency over the year on Luke's menu. 


These are the small secrets of his success.Luke is a Chef who is, which is not easy at all, above the market on his outstanding restaurant. In a such an environment, the expectations are high and Luke is always above them.


- Gilles Perrin - Director of Culinary, Renaissance Downtown Hotel, Dubai