Joined :11/1/2010 | Video Recipes: 3 | Follow Chef
New Orleans, LA United States
Damion Banks started working in the kitchen as a teenager under New Orleans Chef Austin Leslie. Damions uncle, Marvin Beauchamp, was the sous chef at Chef Austins restaurant so he got Damion a summer job there washing dishes. Damion took to cooking like a fish to water and began to work his way up the ranks at the well know restaurant. Being the persistent person Damion is, he wanted to excel in each position he worked. He started watching the chefs and studying their techniques. He impressed Chef Austin with his artistic nature and hard work ethic he always promoted Damion to the next position in his retaurant. After a few years learning everything he could the opportunity to move on to Oliviers arose. Chef Damion has been with Oliviers now for 13 years, and the Executive Chef for 8 years. Working for this 3rd generation Creole restaurant in the heart of the French Quarter has allowed Damion to hone his skills and allows his creativity to flourish. Cooking some of New Orleans best traditional Creole favorites and his unique blend of modern fusion. He helped the family owned restaurant open 2 other locations in New Orleans. He made a promise to the family that as long as hes there they will never have anything to worry about. When he is not working in the kitchen at Oliviers, he is busy building up his own catering company, Beauchamps Catering, in honor of his grandma and grandpa Beauchamp.