Mercy Hospital chef teams up with nurse for cooking show
Oct. 18—Mercy Hospital Assistant Food Service Director Chris Damiani started cooking at age 14 at the Castile Flea Market “dropping fried dough and burgers.”
He was so good at it, his boss gave him a nickle raise.
Damiani been an executive chef since 1996, when he landed a job at the Buffalo Yacht Club.
He’s also worked at the Hyatt Regency downtown – where many top WNY chefs got their start, he said – as well as Romanello’s, Orchard Park Country Club and Frog Hair restaurant.
He knows the harsh reality of work in a commercial kitchen.