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DAMIEN PIGNOLET - 2000
Damien Pignolet was born in Melbourne with a father of French descent and mother of English and German origins. He grew up in an environment where food played an important role in family life. From an early age he began to experiment in the kitchen, which led to his passion to cook.
In 1966 Damien embarked on a traditional path of culinary training at William Angliss College of Catering. The four-year full time course concentrated on cooking both classical and French and practical commercial styles and was combined with good service in the college’s restaurant.
Following a period of commercial catering, Damien’s career moved to directing a small cooking school where to began to teach.
In 1976 Damien explored French and Italian cooking and traveled to England and America as well. The culinary histories of France and Italy fascinated him and have influenced his cooking ever since. In 1978 Damien became Executive Chef at ‘ Pavilion on the Park’. The following year he purchased ‘Butlers’ restaurant in Potts Point. In 1981 with his first wife he purchased ‘Claudes French Restaurant’.
Damien, in partnership with Dr. Ron White, purchased the Woollahra Hotel. Damien created a new concept for pub food with ‘Bistro Moncur’ drawing upon traditional French bistro fare and modern Australian cuisine. White and Pignolet went on to purchase The Sackville Hotel in Rozelle. Damien with others then purchased Cleopatra’s in January in January 2000.
Damien’s individual culinary style thrives on a French background. The aim is lots of flavour, purity, simply identifiably delicious food and proper seasoning.
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