IT ALL STARTED in childhood for Chef Damion Henry. Raised in Jamaica, he spent countless hours in the kitchen alongside his mother and aunt. His mother focused on savory dishes while his aunt specialized in sweets and pastries. Picking up techniques, traditions and methods from both, Henry developed a deep love for cooking that would shape his career.
Today, as executive chef of The Langham, Chicago, he is responsible for all culinary operations across the hotel, including banquets, Travelle Restaurant, Pavilion, in-room dining and the Club Lounge. Drawing inspiration from historical culinary styles, authentic ingredients and his Jamaican roots, he has applied a cook-from-the-heart philosophy throughout a distinguished career that includes the Biltmore Hotel in Coral Gables, Four Seasons Miami, Four Seasons Hotel New York and the Conrad Hotel in Battery Park, before joining the Midwestern luxury property.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts? Traveling has always been a joy for me. I love discovering unique techniques and experiencing the cultural heritage that every dish conveys. The United States itself is a remarkable culinary tapestry, with many cultural influences in one place. Living in Florida offered daily access to fresh seafood and coastal ingredients. New York City felt like culinary paradise, with its diverse international food scenes and endless inspiration. Over the last several years I’ve grown to love the Midwest — Chicago is one of the country’s most exciting food cities, and local farmers are increasingly creative with seasonal produce, which has influenced my menus and sourcing choices.
Whom do you consider to be your culinary hero? That’s a difficult question because many chefs have influenced my approach and technique, and they deserve significant credit. But personally, my greatest hero has always been my mother. Her cooking was exceptional, and the time I spent learning with her as a child left a lasting impression. Her work ethic and passion set the example that guided my journey in the kitchen.
What one person most influenced your cooking style? Throughout a chef’s career, every workplace and every mentor leaves an imprint. I’ve been fortunate to work with many talented cooks and chefs who shaped my style, including Anthony Zamora, Jeffrey Cousineau and Patrick Duff. One of the biggest influences was culinary professor Drue Brandenburg. Each mentor contributed to my growth and helped define the chef I am today.
What is your favorite food city? I have many favorites: New York, Miami, Chicago, San Francisco, Las Vegas and Paris. Each city offers a vibrant food scene that excites me. Picking a single favorite would be nearly impossible — it’s like asking me to choose between my two sons.
What do you think the next big trend on the food scene will be? It’s already unfolding: plant-based cuisine continues to gain momentum as people become more conscious about what they eat. While red meat has long been central to many kitchens, growing awareness of its health and environmental impacts has accelerated interest in plant-forward options. I love a great steak myself, but plant-based dining is here to stay and will continue to evolve in creative and satisfying ways.
THE LANGHAM, CHICAGO
330 N. Wabash Ave.
Chicago, IL 60611
tel 312 923 9988
langhamhotels.com