Chef. Consultant. Foodie. Father.
Damian Heads, Chef Sydney Australia
Brisbane born Damian started his career in the kitchens at the Brisbane Hilton. He stayed just long enough to complete his apprenticeship … the day after Damian finished his apprenticeship he was on a plane to Europe, with his knives packed in his backpack.
By January 2000, he was back as a chef in Sydney, as Sauce Chef at the Bennelong Restaurant at the Sydney Opera House. In mid 2001 he moved to Milsons as Chef de Partie, and the next year he was awarded the Josephine Pignolet Award for Best Young Chef Sydney Australia.
In 2003 he opened the very popular Garfish in Sydney, before embarking on a six month study trip through Europe and the United Kingdom. He worked alongside Heston Blumenthal at 'The Fat Duck', with Jamie Oliver at 'fifteen', and with Peter Gordon at 'The Providores'. On returning to Australia early 2005 Damian took the role of Head Chef at Fuel Bistro, Surry Hills, Sydney.
In 2006 Damian joined forces with architect Michael McCann (best known for Flying Fish, Whitewater, and many more) opening Pony Lounge and Dining located in The Rocks on the doorstep of Sydney Harbour as Group Executive Chef; and in 2008 Steel Bar and Grill followed situated in Carrington Street, just off Martin Place in the Sydney CBD. 2010 saw the opening of Pony Neutral Bay, and 2012 was the launch of Pony Brisbane.
Damian then parted ways with his Pony partners, opting for a quieter life where he could pursue his own vision and run a local and specialised upmarket restaurant in his home suburb of Neutral Bay. "Woodland Kitchen' operated from 2013 until January 2020 when he and his wife decided it was time to sell.
Damian is now looking to pursue other opportunities - be that consulting or finding a job with a company that shares the same vision or provides a challenge. He is open to traveling again now that his children are older and is interested in learning more about large scale operations and the logistics behind them.