Damon has been Head Chef at Congress Centre since 2010. He originally trained at Torquay Technical College, gaining City and Guilds qualifications in Professional Cookery (Kitchen and Larder). He went on to work in the hotel industry, before a three-year spell with P&O European Ferries on the Western Channel route.He then moved to London and joined the Richmond Hill Hotel as Senior Sous-Chef, before taking up a position of Head Chef with Directors Table, Sodexho’s fine dining division, based at the Kuwait Investment Office for three years. In 2005 he joined the Science Museum as Head Chef, where he supervised food operations for three restaurants, pop-up and ‘grab and go’ outlets, as well as catering for special events with a brigade of 13 staff. He now thrives on preparing food for a wide variety of events at Congress Centre, as well as developing innovative bespoke and themed menus for clients.