• Facets (new session)
• Description
• Metadata
• Settings
  • Rule: ActivityStreamsMapasEquivalentb3sb3sifpdbprdf-labelfacetshttp://dbpedia.org/resource/inference/rules/dbpedia#http://dbpedia.org/resource/inference/rules/opencyc#http://dbpedia.org/resource/inference/rules/umbel#http://dbpedia.org/resource/inference/rules/yago#http://dbpedia.org/schema/property_rules#http://www.ontologyportal.org/inference/rules/SUMO#http://www.ontologyportal.org/inference/rules/WordNet#http://www.w3.org/2002/07/owl#ldpoplwebskos-transurn:det:rdf:labelvirtrdf-labelvirtrdf-urlNone
    
  • Inverse Functional Properties: Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects
  • "Same As": Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects (recommended) Apply to subjects, objects and predicates (not recommended on big datasets) Apply to predicates only (special use cases only)

About: Luke Hayes-Alexander     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Whole100003553, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: Thingfoaf:Personpersondul:NaturalPersonEukaryotePersonHumanAnimalanimalchefeukaryotespeciesyago:WikicatCanadianChefsschema:Personyago:WikicatLivingPeopleyago:CausalAgent100007347yago:Chef109963574yago:Cook109963320yago:LivingThing100004258yago:Object100002684yago:Organism100004475yago:Person100007846yago:PhysicalEntity100001930yago:Worker109632518yago:YagoLegalActoryago:YagoLegalActorGeoyago:SkilledWorker110605985yago:Whole100003553 New Facet based on Instances of this Class

Luke Hayes-Alexander (born 1990) is a Canadian chef. He was the executive chef of Luke's Gastronomy in Kingston, Ontario, and held this position from 2006 until 2012 when the family sold the restaurant. Hayes lived in Australia for a year before moving to Toronto and founding an underground supper club in 2013, based in Kensington Market. He is noted for his skill as a charcutier and for his historically informed command of the techniques of molecular gastronomy. His restaurant served wine from its own vineyard.