Chef Damian Wills, Director of Culinary Experiences & Food Culture at NUVO Network, couldn’t tell you what comes first, his passion for meeting people where their tastes lie, his gift for creating culinary happenings, or his entrepreneurial and innovative spirit that has led to the successful conception and operation of high profile multi-facetted food ventures always with an eye to local-sourcing, sustainably and fairness. But why should he have to pick?
At NUVO network, Damian is bringing his culinary vision and business acumen to kitchen and café with full-service catering for meetings and special events. And as if that set of quick and leisurely dinning delights is not enough, Chef Damian will be leading food education events and experiences to tantalize the whole community.
Chef Damian was born in England and moved to Toronto as a child. He graduated in Culinary Management from George Brown College, and is Red Seal Certified. A few highlights of Wills’ vast culinary career prior to joining NUVO: Director of Innovation & Experience at Beretta Farms, where he developed and launched successful new products; Owner and Executive Chef of Wills & Co. Fine Food Market, Burlington's first Canadian-focused specialty food store; ran sourcing and developed strategic partnerships with producers and farmers for the sustainably-sourced Mustard Seed Co-op in Hamilton; was consulting executive chef for Massimo Capra’s two locations at Pearson Airport, Boccone Trattoria Veloce and Boccone Pronto. Damian started his culinary journey working with some of Canada’s finest chef’s. He worked in the Niagara region for several years under Stephen Treadwell and Ryan Crawford. His formative years were spent behind the stoves at a Toronto landmark, Scarmouche, under Keith Frogett.
“What’s happening with food today is nothing short of a revolution. We think globally while acting locally, we consider sustainability, climate, access and equity while never losing the joy, and sense of community food has the power to bring. Tall order. But that’s what we food innovators are doing.”