Chefs Patrick Rafferty and Jasmine Ysordia bring over 40 years of combined experience in the culinary field. Their collaboration began in Beverly Hills, California, while working with the esteemed Michelin Star chef, Thomas Keller. Patrick served as Sous Chef on the opening team of Bouchon Bistro where Jasmine, a recent graduate of Le Cordon Bleu, joined him. After their time at Bouchon, they moved to Patrick's hometown of Winston Salem, NC.

In Winston Salem, they transitioned into catering and restaurant management, organizing events for notable occasions such as Maya Angelou’s 85th birthday hosted by Oprah Winfrey, the NC Fine Wine Awards Gala, and Wake Forest’s graduation with over 700 guests, along with various fundraisers and weddings.

In August 2019, they launched their own catering business, "Damascus Culinary Concepts," offering premier catering and private dining experiences in the Triad. The name was inspired by Damascus blades, known for their beautiful patterns and exceptional durability. As a harmonious team, Patrick and Jasmine work together to create unforgettable events. “DCC is our platform to showcase our values and expertise in the industry, allowing us to set high standards and deliver the quality and execution our clients deserve.”