Our L’Ecole Culinaire campuses have the good fortune of attracting impressive talent in our chef-instructors. We will periodically be profiling different chefs in our blog posts. Today, we are focusing on Chef Damon Payne at our L’Ecole Culinaire campus in St. Louis.
Chef Payne began his culinary career almost 20 years ago with an apprenticeship at The Racquet Club. Over time, Chef Payne worked his way through the ranks and eventually earned the title of Executive Sous Chef. With his growing resume, Chef Payne was able to expand his culinary horizons to work in New York at Aquavit alongside the award-winning and nationally-recognized Chef Marcus Samuelsson. Additionally, Chef Payne worked with Chef Gary Kunz, a Restaurant Hall of Fame inductee, during his tenure at Lespinnase at The St. Regis—New York.
Chef Payne has earned multiple recognitions throughout his career beginning in 1991 with the American Culinary Federation Certification of Recognition he earned while assisting with the Missouri Seafood Challenge in St. Louis. Chef Payne went on to be recognized through The American Culinary Federation in 1992 with a silver medal for Best of Food Show in St. Louis, in 1994 with a bronze medal in the ACF’s Junior Cold Food Challenge in St. Louis, and in 1995 with an ACF silver medal in the Hot Food Competition in New Orleans.
Currently, Chef Payne is a St. Louis Chef de Cuisine Junior Member and a member of the American Culinary Federation. He is also being featured in a segment of Shopping Like A Chef on KSDK, Channel 5 television in St. Louis. We will post a link on our FACEBOOK page when the segment airs.
2011 Certificate from Washington University mini med class
1996 A.C.F. Graduated Apprentice