Celebrating Black History Month with Executive Chef Dameon Evers!

As we celebrate our diverse talent at MGM Resorts International during Black History Month, we are shining a spotlight on Executive Chef, Le Cirque at Bellagio, Dameon Evers.

From humble beginnings of landing his first job at age 16 at Chili’s Grill & Bar in LAX airport, to working with some of the highest skilled professionals in the industry like Michael Mina, Gordon Ramsay and Thomas Keller, working with the team at Bellagio and Le Cirque since May 2021 has not only been an honor for Dameon, but another experience in excellence which is what he strives to achieve every day.

“Black History Month means a lot to me. It’s a chance for me to celebrate my family’s heritage, but also a continuation of celebrating the future of minorities like myself,” said Chef Dameon. “It’s often been very difficult for people of color (could be Latino, Asian or Black) to even be seen or heard. Heritage months are an opportunity to celebrate how our differences have made a positive impact on our culture and society.”

Dameon, who is bi-racial (mother is Black and father is Puerto Rican) grew up in Los Angeles, Calif. which is often known to be a melting pot of ethnicities and cultures. His grandparents who grew up in the south (Kansas City and Oklahoma) had quite a different experience.

“I love to represent my family and our history. I respect so much of where we came from, but it’s what I continue to do every day – not only as a father, a husband, a colleague, and a chef – that really defines my own future and the legacy I want to leave behind for my daughter and future generations to come.”

Growing up, Dameon was inspired by his grandmother and mother’s cooking, and quickly found his own joy for cooking at around age seven.  He was fascinated with the science behind the art of cooking and began experimenting in the kitchen himself. Since beginning his career at Chili’s, Dameon attended Los Angeles Trade Technical College where he majored in culinary arts and spent countless hours at honing in on his craft.

While there were many chefs and books that brought Dameon inspiration throughout his journey, it was ultimately legendary chef Thomas Keller’s “The French Laundry Cookbook” that opened his eyes to culinary greatness and the goal to work for him one day. Dameon knew being a minority in the industry he’d have many hurdles along the way, but kept his eye on the prize. Following his career start at Chili’s, Dameon worked at studio backlot and a yacht club before making headway into fine dining.

Prior to his current position as the executive chef at Le Cirque, Dameon’s experience includes opening some of California’s most acclaimed restaurants with his idol Thomas Keller as a senior sous chef at Bouchon Beverly Hills, Gordon Ramsay’s eponymous establishment in West Hollywood, and Michael Mina’s Bourbon Steak. He even recently earned a Michelin star as an executive chef at Angler Restaurant.

“While I am elated and humbled at the same time to be one of the only African American executive chefs (maybe in the world) leading an award-wining, fine dining French restaurant, it also makes me sad to know that there aren’t more African American chefs, general managers, master sommeliers, and restaurant owners,” said Dameon. “I am hopeful that my career journey can inspire future African American chefs and other chefs of color to reach their goals and achieve their dreams too.”

As Dameon works in tandem with the cooks and staff at Le Cirque, he’s been taking classic elements of the restaurant while subtly adding a modern flair. “I only want to move forward, not backwards,” he said. “With the support of my cooks, the kitchen staff and all the employees at Le Cirque, we (as a team) hope to take our guests’ experience to the next level.”

When Dameon isn’t at the restaurant, he still finds himself at home cooking and finds joy in making fresh pasta for his family and friends.