SAUVAGE_Chef_Damon_Wise_photographed_by_Paul_Wagtouicz_09v2-1 resized.jpg

Experience

With more than 25 years of experience operating and building restaurants, I've cooked at some of the most acclaimed establishments in the country and opened nearly 20 restaurants, taking part in everything from kitchen design to menu development to training and management.

My position as both a chef and diner with dietary needs allows me to develop recipes, back of house procedures and standards of service that focus on making satisfying, nourishing food accessible to everyone. I work to train staff and implement systems that seamlessly integrate with existing businesses, or contribute ideas and pre-opening support to new operations, and have overseen many different types of concepts, cuisines and price points, from fast-casual to fine dining.

Press Kit

Skills & Services

Concept Development

Menu & Recipe Development

Food Costing

Product Sourcing

Budgeting

Health & Food Safety Analysis
& Implementation

Staff Training & Management

Operating & Protocol Development

Reporting Systems Implementation

Project Management

Kitchen Design

FF&E Analysis & Selection

OS&E Analysis & Selection

Construction Management

Let’s Talk

I work with restaurants and hotels on everything from business development to build outs and construction to staff management.

I also develop recipes and menus that are easy to execute, universally crowd-pleasing and most importantly, that taste great.

I’m based in New York but open to work anywhere.

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