Damian Brown, 39, has been Executive Chef at the historic Chesil Rectory in Winchester since 2008.
He trained for 5 years at Northcote Manor under Michelin starred Chef Billy Reid, followed by positions at amongst others, Marco Pierre White’s L’ Escargot & The Vineyard at Stockcross.
Whilst he was working in London as Head Chef at Fortnum & Mason’s St. James’ Restaurant , Damian was contacted by an old friend ( Mark Dodd ) with an exciting proposal to re- open the historic Chesil Rectory with the aim in becoming the city’s best independent modern British restaurant.
As a stakeholder in the business, he believes that being one of the share holders as well as the Head Chef “ galvanises things for me & I give everything I can to it.” His passion for cooking is infectious. “I was taught never to over complicate things & to keep it simple. I create re-worked British classics, & call it upmarket comfort food which is ingredient- led around seasonality.
Damian has natural ability , drive & enthusiasm. He hasn’t looked back & The Chesil Rectory has become a hugely successful thriving, busy restaurant.