LK Hospitality announces new group executive chef

LK Hospitality has announced Luke Headon as its new group executive chef.

The chef started out in Byron Bay where he completed his apprenticeship before moving to Melbourne for a stint at Church St Enoteca (2007-09). He then moved to the UK for nine years, where he worked at notable institutions including Michelin-starred the Pipe and Glass, Yorkshire (2010-11), Restaurant Marcus Wareing (2011-12), The Fat Duck, Bray (2012-15), and at Chef Tom Sellers’ Restaurant Story in London (2015-18).

Upon return to Australia in 2018, Headon took on the role of executive chef at award-winning Yarra Valley Winery Levantine Hill Estate, before moving to Society Restaurant and Lillian Brasserie.

Now, the chef is bringing his extensive experience to LK Hospitality’s portfolio of Yugen Dining, Yugen Omakase, Nidaime, and Omnia Bistro & Bar, and The Grand Room and Bromley Gallery and Event Spaces.

Having grown up on a farm, Headon developed a love of working with the land and celebrating great produce.

“This can mean simply serving ingredients to let each one sing at the height of their season or putting in hours of work to showcase it in unusual and exciting ​ ways,” he says.

Headon says he values building ideas with his team and taking a measured approach to the role. He will work alongside Culinary Director Stephen Nairn in the position.

“Cooking really touches my core values and gives me a clear purpose in this life. It can be generous, expressive, beautiful and vulnerable at the same time. It’s the variables that make this career so addictive, no dish or day will ever be exactly the same,” says the chef.

The announcement comes alongside the appointment of Melbourne-born, Singapore-raised Kay-Lene Tan to the role of executive pastry chef at Yugen Dining.