i. Biography
Damien Fagette is chef of La Tour des Vents in Monbazillac, France, and the work associated with his name is built around that post. At La Tour des Vents, his cooking is marked by precision, rhythm, and control: the sort of kitchen authority that settles into a dining room through consistency rather than display.
The Climb
Training at Rabanel, Les Jardins de l’Opéra, Toulouse, and Lameloise, Chagny gave Damien Fagette a base in exacting kitchens and disciplined repetition. Those formative rooms tend to produce cooks who value structure, detail, and restraint, and his early progression reflects that pattern. He then worked as second at La Tour des Vents in Bergerac (2008–2013), where the daily pace of service would have demanded reliability and a sharp sense of timing. From there, he became chef at La Tour des Vents in Bergerac (2013–2015), moving from support to responsibility and taking direct charge of the kitchen’s central line. Today, Damien is head chef of La Tour des Vents (since 2015). Read on paper, the move is straightforward; in practice, it signals years spent accumulating the habits that keep a kitchen’s standard intact over time.
Today
Since 2015, he has led the kitchen as head chef at La Tour des Vents in Monbazillac. In that role, Damien’s work depends on continuity and composure. The job requires a chef to hold pace, maintain standards, and keep the dining room’s expectations aligned with what leaves the pass. His tenure points to a kitchen leader concerned less with flourish than with dependable execution.
Signature
Damien's signature dishes include grilled squid with shallot in red wine and chorizo churros, lamb prepared three ways, and Grand Marnier soufflé. Grilled squid with shallot in red wine and chorizo churros shows a preference for contrast: char and sweetness, saline depth and spice, structure and play. Lamb prepared three ways suggests a kitchen hand comfortable with disciplined composition and with building a plate through variation rather than excess. Grand Marnier soufflé brings a different kind of control, where lift, timing, and temperature have to land together.
Recognition
The key dated marker in his career is the move to head chef in 2015. It fixes the point at which Damien Fagette’s progression becomes fully his own, following the earlier training and the years spent inside La Tour des Vents in Bergerac, and establishing the long run of leadership that followed at La Tour des Vents in Monbazillac.
Profile updated July 2026
FAQ
Asked of Damien
What is Damien Fagette's current role?
As of 2026, Damien Fagette is Chef.
Where did Damien Fagette train or study?
Damien Fagette trained at Rabanel and Les Jardins de l’Opéra, Toulouse.
