Damian has always loved chocolate, and has been working with it as head Pastry chef in Michelin-starred restaurants for nearly 20 years. Working with some of the best chefs in England, France and Catalonia, the turning point had to be in February 2002 when he was introduced to the now legendary Chuao from Amedei. It was then he realized that the ingredients we add to our chocolate alter it's flavour, a simple revelation that led him to find a way to mix water (a non-flavoured liquid) with chocolate. He had to re-think what he had been taught, and re-write all of his recipes, from ice-creams and mousses to crisps, foams, gels and now ganaches.

He is now the first and only chocolatier in this country working in this medium.
 
Damian is also a committee member of the Academy of Chocolate - a non-profit organisation dedicated to raise the awareness of quality chocolate & ethical practices. He is also a judge for the World Chocolate Awards, held each year in London.
 
Damian has been Executive pastry chef at:
The Aubergine - Two Star Michelin – Gordon Ramsay (London)
Locanda Locatelli - One Star Michelin – Giorgio Locatelli (London)
El Celler de Can Roca  - Two Star Michelin – Joan Roca (Catalonia)
Mas de Torrent - One Star Michelin – Relais Chataux (Catalonia)
Maestro - Ritz Carlton Hotel, Virginia (USA)