Endings are sad but new beginnings are exciting

We’re sad to announce that tomorrow is Chef Dwain Kalup’s last day at Domaine Hudson. And we’re excited to announce that Chef Pat D’Amico will be taking over at the help in the kitchen.
Here’s the whole story in the press release we issued:
Domaine Hudson, a leading fine dining establishment in Wilmington, DE., has named Patrick D’Amico as Executive Chef, effective February 1, 2018. D’Amico replaces Executive Chef Dwain Kalup who is relocating to Lon’s at the Hermosa Inn in Paradise Valley, Arizona.
D’Amico is a standout in the Wilmington dining scene, having previously worked at Positano, the Hotel Du Pont’s Green Room, Harry’s Savoy Grille, Eclipse Bistro, Metro in Middletown and most recently at Bayard House in Chesapeake City, MD. He is a graduate of the Culinary Institute of America in Hyde Park, NY, and has twice been nominated for a James Beard Award for Best Mid-Atlantic Chef. During the time Chef D’Amico worked at Harry’s Savoy Grille, a talented young chef named Dwain Kalup worked in D’Amico’s kitchen, learning and honing his skills under D’Amico’s mentorship.
Domaine Hudson co-owner Mike Ross first met Chef D’Amico at Positano Northern Italian Restaurant where Ross dined frequently because he so enjoyed the cuisine. After Ross and his wife Beth Ross purchased Domaine Hudson, Ross remained friends with D’Amico and Positano’s beloved general manager and server Javier Matamoros, who later joined Domaine Hudson under the previous ownership of Tom and Meg Hudson, as Maître d’ and General Manager.
And a few years later, Chef D’Amico recommended Kalup to the Rosses as a promising candidate for Executive Chef of Domaine Hudson. At Domaine Hudson, Kalup was named semifinalist for a 2017 James Beard Award, while the restaurant received numerous “Best of” Awards from Open Table, Yelp, The News Journal Reader’s Choice, Wine Spectator’s 2017 Best of Award of Excellence, and Best of Delaware from Delaware Today Magazine.
“We sincerely wish Dwain all the best in his new endeavors in Arizona. His time with us has been so enjoyable and rewarding for Domaine Hudson, and his inventive cuisine has pleased our customers time and again,” said Beth Ross. “He and his wife have been thinking of moving to Arizona for several years, and the opportunity to work at the Hermosa Inn resort arose at the perfect time for the newly-weds.”
‘I’m so excited at the prospect of coming home to Wilmington,” said Chef D’Amico. “I fully intend to continue the tradition of high-quality cuisine left behind by Chef Kalup, but now with that D’Amico style that local diners have experienced for the many years I’ve been cooking in and around Delaware. I’ll enjoy seeing my friends, the Rosses, and my long-term friend Javier, daily.”
“We’re excited to bring Chef D’Amico to Domaine Hudson after enjoying his cuisine and his friendship all these years,” said co-owner Mike Ross. “He filled in for Chef Kalup in October when Dwain was in Arizona for his wedding. Everyone raved about Chef D’Amico’s menu that evening, including critic Matt Sullivan, who listed D’Amico’s foie gras on butter brioche in his article ‘The Best Things I Ate This Year.”

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