Damon Wise
 

Helene Dujardin

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Born and raised in Baltimore, chef Damon Wise honed his culinary skills at some of the nation’s top restaurants, including The Greenbrier, Le Bec Fin, Lespinasse, Gramercy Tavern and celebrated Paris restaurants Taillevent and Apicius. As executive chef of Tom Colicchio’s Craft, Wise captured the flavors of the seasons with pristine, locally sourced ingredients and oversaw the groups rapid expansion across the country. 

Off the heels of revamping Graydon Carter’s Monkey Bar, where he earned the restaurant two stars by The New York Times, Wise opened Andrew Carmellini’s mega-brasserie Lafayette. While there, Wise was deemed a detail-oriented “ace technician” by the Times for his thoughtful, precise execution of pan-regional French fare.

Inspired by it’s long, abundant growing season, Wise relocated to Charleston to serve as a partner at a multi-restaurant project where critics praised his impressively accomplished cooking. Currently, Wise is a vice president at Ford Fry Restaurants, overseeing several popular, high-volume restaurants including James Beard Award winning St. Cecilia, King + Duke and Marcel.

A graduate of both West Virginia University and Baltimore International Culinary College, Wise is also a founding member of Ribdiculous Bar-B-Krewe, a competitive barbecue team he formed in 2008 with chef Shane McBride and a team of professional chefs.

 
 

Chelsea Warlick / Charleston Magazine

Experience

With more than 25 years of experience operating and building restaurants, I've cooked at some of the most acclaimed restaurants in the country and and opened nearly 20 restaurants, taking part in everything from kitchen design to menu development to training and management. Built on a foundation of French training and technique, I am inspired by nearly every cuisine, though my style might be classified as New American farm-to-table. My mission has always been to develop deep relationships with farmers and producers, use the highest quality ingredients and allow them to shine.

Jolie Ruben / Monkey Bar

 

Ford Fry Restaurants
Atlanta, GA

Resurgens Hospitality Group
Atlanta, GA

Sauvage & Maison Premiere
Brooklyn, NY

Scarecrow and Co.
Charleston, SC

Lafayette
New York, NY

Monkey Bar
New York, NY

Crafted Hospitality
New York, NY

 

Apicus
Paris, Franc

Taillievent
Paris, France

Lespinasse
New York, NY

Cello
New York, NY

Gramercy Tavern
New York, NY

Le Bec Fin
Philadelphia, PA

The Greenbrier
West Virgina

 

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Skills & Services

Concept Development

Menu & Recipe Development

Food Costing

Product Sourcing

Budgeting

Reporting Systems Implementation

Staff Training & Management

Operating & Protocol Development

Food Safety Analysis & Implementation

Project Management

Kitchen Design

FF&E Analysis & Selection

OS&E Analysis & Selection

Construction Management

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