About me, Hi I’m Damian

From kitchens to companies, from tradition to transformation, each step has been part of the same journey: understanding how food shapes culture, and how culture can, in turn, shape a better future.

Years of working in traditional kitchens taught me discipline and respect for the craft. Over time, a personal transformation began, moving from a meat-based diet to a plant-based one. That shift changed not only how I cooked, but how I understood the role of food in shaping systems and values.

Across Europe, I worked as Head Chef and collaborator with pioneers of the plant-based movement, developing menus, leading teams, and exploring how creativity, ethics, and pleasure could coexist in gastronomy. Those years became a laboratory where I refined the ideas that would later evolve into my consulting and educational work.

Building on those years of experimentation and leadership, I joined Shangri-La Hotel Singapore as a culinary consultant, working across 11 kitchens (representing diverse culinary and ethnic cultures) to add plant-based offerings to the menus and train staff in each operation. That training became the basis for an educational playbook, developing the framework, materials, and guidelines to expand the Singapore model across Southeast Asia and Australia. My collaboration concluded at the handover stage, focused on demonstrating how creativity, excellence, and responsibility can coexist at the highest level of hospitality.

I co-founded 4My, a food-tech company later rebranded as Mwah!, which focused on next-generation plant-based dairy, a space where culinary knowledge, science, and sustainability meet to design better systems of nourishment. This step marked the expansion of my work from the kitchen to the broader ecosystem of food innovation, turning creative purpose into entrepreneurial action.

After a period of accelerated growth, Mwah! was acquired by Tindle Foods, in a successful exit that marked both an expansion and an integration of visions. Together, we worked to scale a new category within the global market, bridging product innovation with cultural and culinary relevance. My role focused on helping shape Tindle's emerging plant-based dairy division, transferring knowledge, supporting their teams, and designing a setup and product portfolio ready to enter the market.