Born and raised in San Diego. Decedent from Portuguese and Greek immigrants who
fished Tuna of the coast of Point Loma (San Diego) 1930’s-1980’s when
San Diego had the world’s largest tuna fleet.
First cooking job Apprenticed under Chef Stephane Voitzwinkler (2011 Chefs
Hall of Fame) at Sally’s Seafood on the Water @ the Manchester Grand Hyatt
San Diego while going to the California Culinary Academy College of Food located
at San Diego State University
Chef Stanley was Executive Chef at “EXY Chic Greek’, in San Diego’s
Historic Gaslamp Quarter in 2008.
In 2009 , he opened “Urban Bar and Grill in San Diego Gaslamp Quarter”,
and later that same year, Chef Damian Stanley became Corporate Chef with “Dining
on Fifth” to oversee “Chianti”, “Ocean Room”, “La
Fiesta”, and “Urban Bar and Grill” restaurants.
Just Recently, he has been the Chef de Cuisine at Fiore, Steak Seafood and Oyster
Bar at Harrah’s Rincon Casino and Resort.
In 2011, Chef Damian Stanley opened “Taverna Blu” in Del Mar as Executive