Damon Gordon created the Quarter Kitchen based on his experiences an executive chef at some of the world’s most seductive hotels.  Educated in London, Gordon started his career as premier Chef de Partie at the world famous The Waterside Inn, a 3-star Michelin rated restaurant in Bray, England, before moving  on to Sous Chef at the Quo Vadis, also a Michelin rated restaurant, in London, England.

He then took his culinary talents to Ian Schrager Hotels as Head Chef, opening the Saint Martins Lane in London and working alongside the world-renowned team of Alain Ducasse for the opening of Spoon+ at the Sanderson in early 2000. Beginning in 2001, he spent a year and a half as Executive Sous Chef at the Delano before returning to the Delano as Executive Chef of the Blue Door in 2003. 

In 2005, Gordon packed his knives for the ultra plush Hotel Gansevoort in New York’s thriving meat packing district as Executive Chef, overseeing the restaurant ONO, known for its contemporary Japanese cuisine. The hotel also offered full banquet and catering departments encompassing a full range of cuisines.

At the Ivy Hotel, Gordon brings to life a unique culinary concept:  simple food, cooked perfectly.  The menu at the Quarter Kitchen fuses exotic flavors from around the world with San Diego cuisine; from Caviar Tacos to Lobster Pot Pie, Gordon offers diners whimsical combinations that are sure to please both the palate and the imagination.