Redesigning Gastronomy
Building the Future of Food Culture
At The Black Artichoke, we empower chefs, entrepreneurs, and organizations to shape a new model of gastronomy, where creativity, ethics, and innovation work together to build a more coherent and regenerative food culture.
About me
HI, I’M DAMIAN
CHEF, ENTREPRENEUR AND GASTRONOMY STRATEGIST
My journey began in kitchens, but curiosity led me far beyond them, into the systems, ideas, and cultures that shape how we eat and why it matters.
Over the years, I’ve moved between kitchens, companies, and creative teams, exploring the intersection where creativity, ethics, and innovation reshape our understanding of gastronomy.
My work has led me from traditional culinary roots to global collaborations that question conventions and design what comes next, shaping a new language of food that invites us to rethink what excellence in gastronomy can be.
Recipes
Foundations for the Next Chapter
If TBA is about redesigning gastronomy, the first proof lives on the plate. This collection shows that high-level plant-based cooking isn’t a workaround, it’s a craft, with step-by-step methods that turn principles into practice.
Each recipe is a foundation block: precise technique, scalable mise en place, why-it-works notes, variations, and service cues for home, HORECA, and R&D.
Use them across dishes or as a springboard for your own creations. Beyond the finished plate you’ll find component recipes (bases, sauces, textures, ferments, and more). An alphabet you can combine, scale, and adapt to write new menus.
Let’s Stay Connected!
Have a question, a story, or a collaboration in mind? I’m always open to meaningful conversations , from media and partnerships to education, culture, or research. Drop me a message and let’s explore how we can connect ideas around the future of food. 🚀
Let’s Shape What’s Next
TURN IDEAS INTO IMPACT
Excellence isn’t about innovation alone, it’s built on coherence: aligning creativity, ethics, and performance.
Whether you’re developing a new concept, scaling your business, or rethinking your strategy, the right collaboration can turn potential into performance.
With over a decade across gastronomy, entrepreneurship, and food innovation, I’ve partnered with global brands, empowered teams, and co-founded a food-tech startup; experience I now channel through The Black Artichoke to design systems that are coherent end-to-end, from sourcing and R&D to operations, training, guest experience, and performance. From concept and menu-system design, culinary R&D and product formulation, to kitchen operations, staff training, and launching and scaling plant-based ventures, we turn vision into measurable results.
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