The Langham, Chicago (330 N. Wabash) today announces the appointment of Chef Damion Henry to Executive Chef. Chef Henry oversees all culinary operations within the hotel – including its 15,000 square-feet of banquet space, Travelle Restaurant, Pavilion, in-room private dining, and exclusive Club Lounge. Henry has more than two decades of experience in the kitchen and worked as the Executive Sous Chef at The Langham, Chicago since its opening in 2013.
At The Langham, Chicago, Henry enjoys creating a creative and unexpected menu within a luxury environment. He prides himself on the unique presentation of culinary items for weddings and events.
“Recently at a tasting, a bride said a dish ‘felt like someone unwrapping a present’ in her mouth,” he says. “This is exactly the feeling we want diners to experience: something memorable and out of the ordinary.”
Chef Henry started his culinary career in as the Chef De Partie at the Biltmore Hotel in Coral Gables, Florida and was soon promoted to Banquet Sous Chef. Henry then joined the Four Seasons Miami team as Banquet Chef, where he created menus for residential, commercial, and private clients and executed tastings for catering clients.
In December 2009, he moved to New York City to continue his culinary passion. There, he joined the team at the Four Seasons Hotel New York where he developed a love for luxury hotels and giving guests a truly unforgettable experience. Over the last ten years, Henry has helped build warm environments from the ground up; he was part of the opening team at the Conrad Hotel in Battery Park and worked as the Executive Sous Chef at The Langham, Chicago since its opening in 2013.
Inspired by historical styles, genuine ingredients, with a background in refined, modern techniques, Henry’s personal philosophy is to cook from the heart. He is inspired by Caribbean cuisine, reflecting his Jamaican roots, as well as Mediterranean and American.