Dom Hammond is an Australian-born, Siargao-based chef known for her bold, tropical, and ingredient-led cooking. With a career shaped between Australia and Bali, she has contributed to some of the region’s most progressive food concepts, including Potato Head, Kynd Community, and Yuki, among others. Her work is grounded in flavour, locality, and a modern approach to sustainability. As Culinary Director at The Seed, Dom continues to explore research-driven cuisine rooted in place, and is now expanding into the Philippines, developing a new wave of island-driven dining experiences.
Dom Hammond adalah chef kelahiran Australia yang kini berbasis di Siargao, dikenal dengan gaya memasak yang berani, tropis, dan mengutamakan bahan sebagai pusat hidangan. Perjalanan kariernya terbentuk dari pengalamannya di Australia dan Bali, di mana ia terlibat dalam berbagai konsep kuliner progresif seperti Potato Head, Kynd Community, dan Yuki. Karyanya mengutamakan rasa, penggunaan bahan lokal, serta praktik yang lebih keberlanjutan. Saat ini, Dom menjabat sebagai Culinary Director di The Seed. Ia terus mengeksplorasi pendekatan memasak yang berangkat dari riset dan konteks lokal, sekaligus mengembangkan pengalaman makan yang terinspirasi dari kehidupan pulau di Filipina.
Siargao descends on Cantina Rooftop in a rush of salt, smoke, and heat. In the low-lit open-air cantina overlooking Ubud’s most sacred temple, where the bar hums close to the …
