The Artists Behind
The Peacock Society
Our culinary adventures are brought to life by the passion and expertise of our founders,
Damien and Xaviera. Their unique journeys and commitment to excellence shape every dining experience.
Damien Portier
At just 14, Damien began his culinary adventure in a local bakery in Troyes, Champagne, sparking a lifelong passion for gastronomy. His dedication and skill quickly propelled him through the ranks of France's culinary elite, culminating in a significant role at Les Creyeres in Reims, where his contributions helped the team earn two Michelin stars.
Damien’s pursuit of excellence led him to Paris, where he expanded his craft in notable restaurants such as Frédéric Simonin and Pavillon Ledoyen alongside Yannick Alleno. Beyond France, Damien developed his culinary repertoire with experiences in Japan and England and as a private chef for France's distinguished personalities. His journey has led him to co-found The Peacock Society in Nicaragua, where he aims to share his culinary artistry and passion for exquisite dining experiences.
Xaviera Cuadra
Xaviera's transition from Biological Engineering to the world of Pastry Arts set her on a journey of learning and excellence. After studying at Le Cordon Bleu in Paris, she dove into the high-paced world of restaurant desserts at Frédéric Simonin, igniting a passion that took her from Paris to New York and back, gathering expertise and inspiration. Xaviera worked in some of Paris's most prestigious pastry shops and Michelin-starred restaurants, including Le Clarence next to Chef Christophe Pele, and Le Grand Restaurant with chef Jean François Piege.
Today, as co-founder of The Peacock Society, she places the crowning touch on each dining experience with her desserts. Each creation blends local Nicaraguan flavors and refined French techniques, ensuring the final course is as memorable as the journey that preceded it.
