Damon Gordon

The Path

Today, Damon Gordon is Executive Chef of FIG Restaurant at Fairmont Miramar and Executive Chef of The Maybourne Beverly Hills (since 2025).

The Work Today

Gordon is Executive Chef at FIG Santa Monica in Santa Monica, Los Angeles, where his specialty is seasonal, ingredient-driven cooking from local California produce. The material matters. "The quality of the product is second to none and it’s coming from the best local farms," he has said. At FIG, that means the craft begins before the pan: with what is grown nearby, what is ready now, and what can carry flavor without being forced. Since 2025, he has also served as Executive Chef at The Maybourne Beverly Hills in Beverly Hills, Los Angeles. The cooking there is described as Modern European-influenced, with flavors of Southern France, Northern Spain, Italy, Southeast Asia, and India. That range connects back to his earlier statement about modern cuisine resisting a single label, while keeping the work grounded in named regions, techniques, and ingredients.

Signature

Damon's signature dishes include Cioppino, slow cooked octopus, and tuna poke appetizer.

In Their Words “I was trained in modern French cuisine but I have cooked in kitchens specializing in Italian, Japanese, and Thai dishes, and our menu reflects a lot of different influences.” “Yes, definitely. It is very hard today to label cuisine because there are so many different influences from all over the world.”

Acclaim

The clearest recognition in Gordon’s career is the trust placed in him across major Los Angeles kitchens: Executive Chef at The Water Grill Santa Monica in 2014, Executive Chef at FIG Santa Monica, and Executive Chef at The Maybourne Beverly Hills from 2025. Those roles trace a chef whose work has moved through seafood-focused Santa Monica cooking, market-led California seasonality, and Modern European-influenced menus with flavors reaching from Southern France and Northern Spain to Southeast Asia and India. "I want people to experience a journey while they’re eating the best local product."