Damien Neylon is a culinary visionary at the helm of Parcs, a charming gem nestled in the vibrant heart of Melbourne’s CBD. With an unwavering dedication to organics, sustainable farming and innovative vegetable-centric cuisine, Damien’s journey from the tranquil pastures of country Victoria to the bustling epicentre of Melbourne’s culinary scene is a testament to his fervent passion and unyielding commitment to his craft.

Damien’s creations are also an embodiment of his global culinary journey, having honed his skills in prestigious kitchens such as Mugaritz, Nahm, Noma, Relae and Osteria Francescana. This wealth of international experience is distilled into his dishes, which pay homage to tradition while embracing avant-garde techniques.

Hailing from Hamilton in country Victoria, Damien’s culinary journey began in the orchards and vegetable gardens of Brae, where he worked at the renowned restaurant under the tutelage of his mentor, Dan Hunter. Damien’s roots in these fertile grounds deeply influenced his culinary philosophy, instilling in him an appreciation for farm-to-table practices, seasonal harmony, and the art of whole-vegetable cooking.

Damien’s unwavering commitment to sustainability is evident in his establishment of a vegetable garden at the nearby Windsor Hotel, providing a direct link between the ingredients on the plate and the soil from which they spring. This connection to nature, combined with his intricate understanding of Melbourne’s micro-seasonal shifts, results in dishes that celebrate the nuances of each fleeting flavour.

​Parcs, under Damien’s guidance, thrives as a testament to his dedication to mindful gastronomy. His menus are a canvas on which he paints a vibrant narrative of Melbourne’s seasons, bridging the gap between land and plate. Damien’s cooking philosophy mirrors his commitment to a sustainable future, inspiring patrons to revel in the pleasures of cuisine while respecting the earth’s precious resources.