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Starting as an apprentice at the Compleat Angler Marlow, Damian worked his way up to Chef de Partie winning the British Beef competition in 1996. After a 6 month stint at Le Manior and Tynley Hall Damian joined the Stoner Arms as Chef de Partie and was later promoted to Sous Chef. Shortly after this the restaurant was awarded 3 rosettes and 3 red stars. During his time as Head Chef at the Castle Restaurant, they received 2 rosettes, 5/10 for the good food guide and Berkshire restaurant of the year.
Damian then joined Danesfield House Hotel as the Executive Chef de Cuisine and boasted 2 rosettes and 5/10 in the Good Food Guide. Choosing to relocate he left Buckinghamshire and headed south west to Cornwall. After 4 years working at the Idle Rocks and The Royal Duchy, he had the opportunity to work as Head Chef for Michelin starred Paul Ripley.
Then to Shropshire as Head Chef job at The Old vicarage resulting in 3 rosettes and 3 red stars for the establishment. After two years, Damian made the decision to head back to Danesfield House Hotel to work as Head Chef of The Orangery Restaurant.
When not in the kitchen, Damian is the ultimate food buff, he loves to travel and taste the local cuisine. Drawing inspiration from the local food markets and traditional eateries, Damian loves the opportunity to experiment with food.