Luke Headon

As Group Executive Chef of LK Hospitality Group (Yugen Dining, Omnia Bistro & Bar), Luke Headon brings a wealth of global experience and a steadfast dedication to celebrating the seasons’ best to the acclaimed restaurant group. 

Raised on a large sheep farm in rural New South Wales before moving to the beach town Lennox Head, Headon has always been influenced by a deep-rooted connection to the land and proper agricultural practices. His cooking style is marked by “clean, layered flavours,” often described as “delicate or elegant. He shares, 

"Growing up in farming, I’m a firm believer in working with the land to get the best out of it 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."

After completing his apprenticeship on the sunny shores of Byron Bay, Headon spent a brief period in Melbourne at Church St Enoteca (2007-2009) before embarking on a nine-year period in the UK. Notable experience includes: Michelin-starred the Pipe and Glass, Yorkshire (2010-2011), Restaurant Marcus Wareing (2011-2012), The Fat Duck, Bray (2012-2015) and at Chef Tom Sellers’, Restaurant Story in London (2015- 2018) where Headon retained the restaurant’s one-Michelin star as head chef and Head of R&D. 

Returning to Australia, Headon served as Executive Chef of awarding-winning Yarra Valley winery Levantine Hill Estate in the Yarra Valley (2018-2020) as well as Executive Chef opening the critically acclaimed Society Restaurant and Lillian Brasserie (2020-2024).

Despite his many successes, for Headon, the importance of constantly learning is paramount, He shares,

“Regardless of title or age, the moment you rest on your achievements or think you’ve made it, the only way is backwards." I value building ideas with my team, taking a measured approach by considering the entire picture before sharing my perspective.”

When not in the kitchen, Headon can be found in the garden, on the golf course travelling, walking his greyhound, or enjoying a good quality pizza, but it is his love of cooking that keeps him going. He shares,

“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.”

Ends

Hi-res imagery: via Google Drive

About LK Hospitality Group ​
​Founded in 2019 by Melbourne-based entrepreneur Larry Kestelman, LK Hospitality has quickly made a name for itself as the home of innovative, creative and excellent drinking and dining experiences. Led by Culinary Director, Stephen Nairn, its portfolio includes award-winning Yugen Dining, Yugen Omakase, Nidaime, and neighbourhood European Bistro & Bar, Omnia, as well as The Grand Room and Bromley Gallery & Event Spaces, all located within the prestigious Capitol Grand, on the bustling corner of Toorak Road and Chapel Street, South Yarra.