Chefs Patrick Rafferty and Jasmine Ysordia have been working in the culinary industry for over 40 years combined.  Their partnership began in Beverly Hills, California while working for renowned Michelin star chef, Thomas Keller. Patrick was part of Keller’s opening team as Sous Chef to Bouchon, and Jasmine a Le Cordon Bleu graduate.  The two worked under Keller’s tutelage for a combination of four years. After Bouchon, they relocated to Winston Salem, NC, Patrick’s hometown.

      Arriving in Winston Salem the pair went into catering and restaurant management. They catered events for Maya Angelou’s 85th birthday hosted by Oprah Winfrey, NC Fine Wine Awards Gala, Wake Forest’s graduation with over 700 attendees, Fundraisers such as Heartball and Furball, Weddings, and more.

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     In August 2019, the pair decided to open their own catering business, "Damascus Culinary Concepts", providing the Triad with premier catering and private dining events. When deciding on a business name the chefs were inspired by Damascus blades. A technique of binding iron and steel to create a not only beautiful pattern but knives reputed to be tough, resistant to shattering, and capable of being honed to a sharp, resilient edge. A yin and yang team, Patrick and Jasmine work synergistically together to cater your dream event. “DCC is a platform for us to express our values and knowledge toward the industry, where we can set our own standards and give clients the quality and execution they deserve”.