Avalon Culinary Concepts
After graduating from culinary school in 1994 chef Damian Marner worked at various restaurants in Toronto, Banff and Victoria, B.C. before landing in Calgary where he spent 10 years at some of the city’s top kitchens including sous chef at The River Café and Teatro and head chef of The Ranche at Fish Creek. In 2009 he and his family moved East to Halifax where he became chef at The Coastal. In 2012 they relocated to St.John’s where Damian spent three years as sous chef at Bacalao restaurant. For the past three years he has run a successful private catering and consulting business. Damian has taken part in the From This Rock culinary tour three years in a row on the west coast leg of the tour, Roots, Rants and Roars, Song, Stages and Seafood festival and cooked twice with a team of Canadian chefs at the James Beard House in New York City. He has also represented Newfoundland in New England, Spain and Portugal cooking Newfoundland seafood. This will be Damian’s third year cooking at The Gathering.