Bio of Damien Young

Damien Young has been passionately “in the game” for a career spanning 26 years. Quality and integrity have been the hallmarks of Damien’s career,

which clearly shows in his love for fine ingredients and attention to detail. Simple and clean flavours are maintained with all dishes, using assured technique with interesting, sometimes challenging combinations, make Damien’s food unique and approachable. Seasonality and quality of produce is of the utmost importance.

Damien has worked for some of Perth and Queensland’s finest restaurants

and large scale venues including Bistro Felix, Harvest, The Leederville Hotel and the renowned “Circa” restaurant and also managing “The Essential

Ingredient” food provedore and cooking school.

Having spent the last 18 months travelling Europe cooking for some of the world’s biggest artists such as Madonna, The Foo Fighters, Rihanna and

Kasabian just to name a few. Needless to say, it was an incredible

experience working in Europe’s largest stadiums.

During Damien’s 13 years in Perth, he has established himself a reputation as one of the top chefs of Western Australia, heading well known kitchens

such as Harvest, Bistro Felix, The Butterworth and the Leederville Hotel.

Also, consulting for various establishments in Perth.

Damien’s commitment to quality and excellence has contributed to his success as a dedicated food professional.

Bistro Felix

This stylish, elegant room has emerged over the past year as one of Perth’s be st restaurants. You can almost feel Bistro Felix finding its feet and growing in confidence. The

service has become relaxed; the food has found its stride. Confit of Bremer Bay abalone is

perfectly balanced by pickled cucumbers and the sweetness of a Pedro Ximénez jelly, signalling a chef on his game. Baby chicken with Provençal herbs comes sweet and tender

with braised cos and bacon. Aged beef – eye fillet from Harvey in WA and black Angus

sirloin from Rangers Valley in NSW – is treated with respect. To round things out, Damien Young has found himself a classic dessert: three tiny milk jam-filled doughnuts with a

mealy almond ice-cream is decadent but amusing at the same time. And they’re serious

about wine, offering a good-looking list and BYO Tuesdays for real enthusiasts.

Gourmet Traveller 2008 Australian Restaurant Guide