Derek Dammann was born in Campbell River, B.C. He studied cooking in Nanaimo and later made his way to the UK to work with world-renowned chef, Jamie Oliver. There, he helped develop the concept behind Fifteen, Oliver’s British cocktail bar and restaurant, and became the corporate chef of Sweet Candy, Oliver’s private production company. Derek eventually settled in Montreal and opened DNA, one of the most exciting nose-to-tail dining establishments in North America.
Chris Johns is one of Canada’s most respected food writers. He spent his early years in the Northwest Territories before moving south and eventually finding his way to Toronto. He has written extensively for en Route, The Globe and Mail, Wallpaper, Toronto Life and various international publications. His work has been translated into three languages and has appeared in the Best Food Writing compilation.