Executive Chef at Lot 12 Public House
Chef Damian brings a blend of classic training to his love of southern cuisine to the Blue Ridge
Damian Heath grew up in Berkeley Springs, the son of award-winning artists Jonathan and Jan Heath. His love of food began at an early age, steeped in a flavorful melange of large Italian family dinners with lots of laughter and more food than they could ever eat, much of it gathered from their garden and pantry shelves.
His career began not at a culinary institute, but at the University of North Carolina at Wilmington, where he studied philosophy and art history. After two years of undergraduate studies, he went to the renowned Baltimore International Culinary College. While in culinary school, he trained in Europe under Executive Chef Peter Timmins.
When he returned from Europe, he worked at the Yellow Brick Bank Restaurant in Shepherdstown, WV as sous chef when he met his future wife, Betsy. Betsy also grew up in the eastern panhandle of West Virginia, in Berkeley County. She was attending Shepherd College, pursuing a BA in Fine Arts, when she and Damian met.
His experience only grew when moving to Charleston, SC to work at several upscale restaurants. From there, the two were approached to open and manage an upscale bistro on the Outer Banks in North Carolina. In 1998, the bistro opened with rave revues. Damian’s menu was revolutionary for the area, business was wonderful and they had a great first season.
But Damian’s vision for his ideal restaurant remained in his hometown of Berkeley Springs. He knew that it would be a great environment for a small, upscale and eclectic restaurant. In November of 1998, when their obligation to the bistro was fulfilled, they moved back to Berkeley Springs and after getting married in November of 1998, dove head first into the business and haven’t looked back! Lot 12 Public House opened for business on August 12, 1999.
