Chef Damian used to try different cookbook recipes with his grandfather on the weekends, but he didn’t realize cooking was his passion until after a racial profiling incident with the police. He graduated at the top of his class in culinary school, and now Chef Damian is one of the youngest executive chefs in DC. His cooking style is “freestyle on the fly” ⎼ you can expect him to serve playful dishes that stray from tradition like PB&J barbeque sauce or a Jolly Rancher gastrique.
He was used to being the only Black chef early in his career, so he makes it a point to expose aspiring young chefs to new experiences. If you get a chance to visit him at Takoda, be sure to try the Rosemary Parmesan Tots and Grilled Pork Loin because we will go back for sure.