Meet Damian Brown of The Uncaged Chefs

Today we’d like to introduce you to Damian Brown.

In early 2018 Chef Damian left his post as executive chef at a popular DC restaurant to pursue his own culinary vision with his own concept. He started with a brunch pop-up in Camp Springs Maryland, a take-out only brunch concept boasting Chef Damian’s signature “no rules” selections such as Henny Mambo Fried Chicken and Jerk Crab and Shrimp Pasta… After just weeks of opening lines began to form around the corner and by the end of its tenure, Chef Damian’s Uncaged Chefs brunch pop-up was serving several hundred customers a day… Just under a year later, Chef Damian opened his first Uncaged Chefs brink ad mortar location at Savor Food Hall in Brentwood to an anticipatory audience of fans. Since Day one, The Uncaged Chefs at Savor Food Hall saw massive crowds willing to wait however long it took for a taste of The Uncaged Chefs’ signature dishes.

Just months into residency at Savor Food Hall. and just before the COVID 19 pandemic, Chef Damian was to embark on yet another expansion to a 2nd location in District Heights Maryland which is still in the works for when social distancing guidelines are lifted. In the meantime, Chef Damian has adapted to the circumstances of the pandemic. From the beginning, he was intent on doing whatever it took to not fire any of his employees. Instead, he quickly implemented delivery as a part of the Uncaged Chefs business model and not only kept all his employees but created opportunities for even more out-of-work members of the hospitality industry. He still plans to open his second location in District Heights once social distancing guidelines are lifted.

Has it been a smooth road?
The major struggle Chef Damian encountered before launching the Uncaged Chefs Brand was the lack in freedom to create the dishes and menus he wanted. This led to the tag line for The Uncaged Chefs “No Rules, Just Good Food.”

So let’s switch gears a bit and go into The Uncaged Chefs story. Tell us more about the business.
Chef Damian Brown, a native of Capitol Heights, Maryland, is the executive chef and founder of The Uncaged Chefs. At 30 years of age he has been quickly rising through some of D.C.’s best kitchens, including Vidalia and Blue Duck Tavern before launching a Sunday brunch, carry-out, pop-up in early 2019 which grew to serve hundreds of customers every Sunday and recently opening his first concept; The Uncaged Chef, in DC’s first Black Owned Food Incubator; Savor at 3807. Chef Damian has created a name for himself throughout the DC area with his culinary creativity and “no rules” approach to cooking. His innovative and unique approach in the kitchen is what has set him apart from his peers. His balance of fine dining with urban, African American classics have created his niche in the today’s Food and Restaurant scene.

He thrives on inventing new, out of the box dishes that showcase his passion and unique culinary skills. Dishes like Henny and coke braised short ribs and hot Cheeto mac and cheese have garnered him a lot of attention. Freestyle cooking is how Damian describes his cooking technique, but he also incorporates culinary technique and his fine dining background into many of his dishes.

How do you think the industry will change over the next decade?
We are going to need to come together as the hospitality industry to ensure our brothers and sisters across the nation end up on the other side of this pandemic as strong as ever.

Contact Info:

• Website: www.theuncagedchefs.com
• Instagram: @kissthech3f @theuncagedchefs

Image Credit:
Gabriel Scindian (black and photo + Mural)

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