Chef Justin Hammond
Head chef of Neon Pigeon and Summerlong
Hailing from a small town in Victoria Australia, chef Hammond began his career in Melbourne, working under several prestigious mentors from Austria, Bosnia, France, Italy and New Zealand. His formal training came under renowned chefs Phillip Johnson (E’cco Bistro) and Paul Wilson (The Botanical). He has since worked in numerous countries around the world including Japan and Canada. In 2015, Justin was appointed the head chef at Neon Pigeon where he developed a style he calls “Progressive Japanese”, combining traditional Japanese flavours in new ways for modern social dining.