Chef Damion Henry, strengthened with over two decades of hospitality experience most recently as the Executive Sous Chef at The Langham, Chicago Hotel has been named the luxury property’s new Executive Chef! This will make him one of the few minority top level chefs in Chicago’s bustling food industry.
Chef Henry role as Executive Chef of The Langham, Chicago Hotel will oversee all culinary operations within the hotel – including its 15,000 square-feet of banquet space, Travelle Restaurant, Pavilion, in-room private dining, and exclusive Club Lounge.
Henry’s culinary career began at the as the Chef De Partie at the Biltmore Hotel in Coral Gables, Florida and was soon promoted to Banquet Sous Chef. Henry then joined the Four Seasons Miami team as Banquet Chef, where he created menus for residential, commercial, and private clients and executed tastings for catering clients.
In December 2009, he moved to New York City to continue his culinary passion. There, he joined the team at the Four Seasons Hotel New York where he developed a love for luxury hotels and giving guests a truly unforgettable experience. Over the last ten years, Henry has helped build warm environments from the ground up; he was part of the opening team at the Conrad Hotel in Battery Park and worked as the Executive Sous Chef at The Langham, Chicago since its opening in 2013.
Inspired by historical styles, genuine ingredients, with a background in refined, modern techniques, Henry’s personal philosophy is to cook from the heart. He is inspired by Caribbean cuisine, reflecting his Jamaican roots, as well as Mediterranean and American.
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