10 Things You Didn’t Know About Chef Derek Dammann

After landing in the United Kingdom to work at an undisclosed pub, after only two days, Chef Derek Dammann made a run for it to London and never looked back. During a visit to Jamie Oliver’s Fifteen for what started as a casual bite to eat, he picked up the position of Sous Chef and worked his way up over almost four years to Chef de Cuisine.

Chef Dammann returned to Canada, opening Maison Publique, a cozy casual gastropub in Montreal’s Plateau Mont-Royal neighbourhood. Since then, Maison Publique has garnered Chef Dammann recognition and accreditation by Eater, enRoute and Canada’s 100 Best. 

We spoke to chef Dammann to find out the top 10 things you didn’t know about Montreal’s top chef.

1. Three ingredients you use the most?

   Olive oil, Italian parsley and chili.

2. One ingredient you couldn’t live without?

   Chilies.

3. One spice/seasoning that’s always in your pantry?

   A spicy oil that Gilles, on my hockey team, makes. It goes on everything.

4. Club House La Grille Brazilian BBQ or Club House Sriracha & Lime Blend?

   Brazilian BBQ.

5. Club House La Grille Spicy Pepper Medley or Club House Ground Ginger?

   Spicy Pepper Medley.

6. Favourite plant-based dish or bowl?

   Cold ginger and scallion noodles with green vegetables.

7. Go-to summer dish?

   BBQ rib tacos.

8. Best beer + dish pairing?

   Root beer and cheeseburgers outside.

9. Signature dish?

   Spaghetti with gravy, garlic bread and salad.

10. Your chef hero?
    
    Matty Matheson, for many reasons.