Executive Chef
Wine Director
|
|
The motivation of DNA Partner and Executive Chef Derek Dammann in becoming a chef was very simple: he loves to eat. During his childhood on the British Columbia coast, his Italian nonna instilled in him an appreciation for the experience of gathering around a table to share food made with care. This led to a culinary education and a successful career as a chef in Victoria, BC. Then, on the last day of a trip to London to broaden his culinary horizons, Derek's consuming passion for food led him to lunch at Jamie Oliver's renowned restaurant Fifteen. An indulgent lunch turned into a job interview, which turned into a position as Fifteen's Head Chef. Derek worked at Fifteen for two years and was involved in the restaurant's training program for unemployed youth. This unique experience honed his culinary skills and informed his kitchen philosophy. Insatiably curious about the art of cooking, Derek trained briefly at The Fat Duck in London and Le Notre in Paris. He then spent six months touring Italy eating and cooking before returning to Canada. DNA is a distillation of Derek's extensive experience and his inspired but practical philosophy.
Derek Dammann's sophisticated but down-to-earth approach in the kitchen is grounded in a deep appreciation of the social and sensual aspects of food. Using market-fresh ingredients to prepare classic food reinvented for contemporary dining, Derek's careful attention to detail and quality extends to preparing charcuterie and baking artisanal breads. DNA's evolving, seasonal menus feature traditional ingredients paired with a fresh approach that emphasizes unfussy elegance, integrity and taste, together with the shared pleasures of the table.
|
|