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Born and raised in San Diego. Decedent from Portuguese and Greek immigrants who fished Tuna of the coast of Point Loma (San Diego) 1930’s-1980’s when San Diego had the world’s largest tuna fleet.

First cooking job Apprenticed under Chef Stephane Voitzwinkler  (2011 Chefs Hall of Fame) at Sally’s Seafood on the Water @ the Manchester Grand Hyatt San Diego while going to the California Culinary Academy College of Food located at San Diego State University

Chef Stanley was Executive Chef at “EXY Chic Greek’, in San Diego’s Historic Gaslamp Quarter in 2008. 

In 2009 , he opened “Urban Bar and Grill in San Diego Gaslamp Quarter”, and later that same year, Chef Damian Stanley became Corporate Chef with “Dining on Fifth” to oversee “Chianti”, “Ocean Room”, “La Fiesta”, and “Urban Bar and Grill” restaurants.

Just Recently, he has been the Chef de Cuisine at Fiore, Steak Seafood and Oyster Bar at Harrah’s Rincon Casino and Resort.

In 2011, Chef Damian Stanley opened “Taverna Blu” in Del Mar as Executive Chef.

Hours of Operation

Wednesday, Thursday, Sunday:
5PM - 10PM
Friday, Saturday: 5PM - 11PM


Reservations are welcome, please call (951) 770-8504

Fine Dining
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