We are absolutely thrilled that Damian is part of our core at Maverick Theory. A  native New Yorker with over 15 years of experience in the hospitality industry. Damian's journey began with esteemed chef Jean Georges, where his culinary finesse and leadership skills flourished, earning him elite positions across multiple kitchen roles simultaneously.

In 2006, Damian's career trajectory led him into the realm of fine dining and Mediterranean cuisine, where he earned a Michelin star working alongside Chef Michael Psilakis at Anthos. His talent then caught the attention of Chef Alain Ducasse, leading to a prestigious role at Adour in the St. Regis Hotel, specializing in high-end French fine dining cuisine.

After Adour, Damian joined forces with Chef Andrew Carmellini to launch Locanda Verde at the Greenwich Hotel. Starting as a line cook, Damian ascended to the role of Executive Chef during his eight-year tenure, showcasing his versatility and culinary prowess.

Throughout his career, Damian has made significant contributions to renowned establishments like The Restaurant at the Troutbeck Resort and Winner in Brooklyn, earning accolades from Esquire and rave reviews from esteemed publications like The New York Times and The New Yorker.

In 2019, Damian brought his expertise to the Invictus Hospitality team, serving as a consulting chef to develop and implement successful menus while providing training to kitchen staff nationwide, from Martha's Vineyard to Havre, Montana, and Daytona Beach.
Damian's culinary journey and his deep love for  the hospitality industry, embodies the spirit of Maverick Theory.