Damon Gordon

A disciplined Los Angeles line shaped Damon Gordon’s early reputation for kitchen control and timing. At The Water Grill in Santa Monica, California (from 2014), the work centered on executive-level oversight and the kind of exacting pace that builds trust in a dining room. That foundation carried into FIG Restaurant, Fairmont Miramar in Santa Monica, California (from 2024), where the same standards continued to define the room.

Executive Chef of The Maybourne Beverly Hills (since 2025), Damon Gordon now applies that accumulated experience in a setting that asks for precision as much as scale. The progression reads as steady extension: Santa Monica first, then Beverly Hills, with each move widening the reach of a craft grounded in detail and place. Today "I want people to experience a journey while they’re eating the best local product." That line points to a kitchen built around product first, with Modern European-influenced cooking carrying flavors of Southern France, Northern Spain, Italy, Southeast Asia, and India.

Damon Gordon’s approach does not force the menu into a single category; instead, it uses range as a working method, keeping the plate anchored to ingredient quality while drawing from several traditions. "Yes, definitely. It is very hard today to label cuisine because there are so many different influences from all over the world." Sourcing sits beneath that thinking as the common structure. In Damon Gordon’s kitchen, it gives the food coherence even as the reference points move across borders.