Hidden F&B: Damian Sandoval

By Helen Mittternight

He won't cook anything he wouldn’t eat at home.

Damian Sandoval is the executive chef and he’s bringing a mixture of his own Mexican background and a whole lot of other cuisines toCoteriein Charleston, but he won’t show off and make fancy food just to make fancy food. He won't cook anything he wouldn’t eat at home. And, also? He was inspired to cook when he was young by a rat. Here's Damian's take:

Favorite kitchen tool or gadget 

VitaMix

In my refrigerator (three things)

Topo Chico sparkling water, some sort of steak, some sort of hot sauce.

In my pantry (three things)

Popcorn, rice and so many spices.

Favorite smell

Any citrus when it’s getting microplaned.

Favorite drink

Topo Chico

Number of hours you work a week

It can vary. It can be 40 or it can be 65.

Comfort food

Tacos. I love tacos, always corn and on a soft tortilla.

Most underrated ingredient

Guajillo peppers. They can do a lot of things, make a chili oil or a paste, and they are smokier more than hot.

Customer pet peeve

When someone is rude to front of house staff.

Best advice a mentor gave you

It was to put your head down and keep working. Don’t give in to your negative emotions and don’t serve someone food made with those bad feelings.

What’s next

I really want to open up a restaurant some day, maybe in Charleston, maybe not.
 

If you want to learn more about Damian Sandoval and Coterie, tune intoEpisode 117 of the Hidden F&B podcastforCharleston Gritnow!  And, if you want to uncover some hidden heroes beyond Charleston, check out thenational podcast here.