Damian Gage has worked his way from a junior chef at Tides Waterfront to Head chef over the past 7 years. Hailing from a small coastal in New Zealand and having being raised in Hospitality with family owned restaurants.
Damian grew up around seafood and remembers catching mussels with his grandfather fresh every day from New Zealand’s ‘Bay of Plenty’. Coming to Caloundra as a young man, with dreams of cooking he started his apprenticeship on the coast.
Damian’s food style has grown from learning based on a French basics, with some of his first head chefs, to developing more modern Australian influenced dishes as his forte and knowledge developed. Damian had a major influence on the restaurant being awarded the best contemporary restaurant in Qld by the RCA.