Chef Derek Dammann
Maison Publique, Montreal
Chef Derek Dammann worked his way up from dishwasher at the Great Steak Company in Campbell River, BC, to become one of celebrity Chef Jamie Oliver’s business partners using one special ingredient – enthusiasm.
After working at some of Victoria’s best restaurants, Derek ended up in London where he landed a job at Oliver’s restaurant, Fifteen. After four years in London, he came back to Canada where he ran Oliver’s North American catering business.
Partnering with Oliver, Dammann opened Maison Publique in Montreal. He was nostalgic for the pubs of London and picked a location on an unassuming residential street.
At Maison, Dammann has created a comfortable, grassroots kind of place where the food is accessible and the staff is passionate.
He takes pride in his unique take on Canadian cuisine and aims for 90% Canadian content in his dishes, including foraged product like myrica gale and green alder cones and Arctic rose buds.
An early leader in the nose-to-tail movement in Canada, Dammann is a master of charcuterie and generally has one or two items on his menu featuring offal because it preserves an overlooked part of our culinary heritage.
Chef Dammann was an early supporter of Medium Rare gear and a founding member of Team Medium Rare.