Damon Gordon Brings Culinary Artistry to Nation's Capital
WASHINGTON, DC, November 18, 2008. Damon Gordon, whose trend-setting restaurants have added cachet to some of the nation's most illustrious hotels, has joined The Jefferson, Washington, DC as executive chef. The award-winning chef will head the kitchens of Plume, the fine dining restaurant that will make its debut when The Jefferson re-opens in mid-2009 as Washington's best small luxury hotel.
Gordon's new position marks his return to the East Coast after a two-year turn in San Diego as executive chef of the critically acclaimed Damon Gordon's Quarter Kitchen at The Ivy Hotel. His culinary artistry earned the restaurant a sought-after "Best of Award of Excellence" from Wine Spectator and honors in several award categories in San Diego magazine's Best Restaurants 2008.
For six years prior, Gordon built an impressive resume as executive chef of several leading restaurants and hotels in New York City and Miami. They include Manhattan's Ono at Hotel Gansevoort, Mix (a joint venture between Alain Ducasse and Jeffery Chodorow), and Royalton, as well as Miami's Blue Door at the stylish Delano hotel.
A native of Great Britain, Gordon honed his culinary skills in London's finest kitchens. As head chef - brasserie for Ian Schrager's Saint Martin's Lane, he opened the new hotel's three restaurants - Asia de Cuba, Seabar and STM, whose cuisine ranged from Japanese-style seafood to French brasserie fare. His career has also taken him to, among other establishments, London's Michelin-starred Quo Vadis and the three-Michelin-starred Waterside Inn in the Berkshire countryside.
Chef Gordon and his cuisine have been featured in leading news outlets such as Cond'e Nast Traveler, USA Today and ABC News, among others.
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