Chef Darren

Before life as a cook, Darren studied political science and history at l’Universite de Moncton, graduating with his BA in 1989. While in school and for years to follow, Darren was a member of the Canadian Forces serving in the CIC component of the Reserves. Prior to resigning his commission, Darren had attained the rank of Captain and was awarded the Canadian Decoration, CD, for exemplary service.

In 1995 Darren felt the need to pursue his long held passion for cooking in a more formal way and enrolled at the Culinary Institute of Canada graduating in 1998 with diplomas in culinary and pastry arts.

Diplomas in hand, Darren traveled to Orlando Florida, to attend an 18-month long International Culinary Enhancement Program at the Walt Disney World Resorts. There he apprenticed in numerous kitchens experiencing all aspects of food service from fast food, catering for thousands, to full fine dinning service. During his time there he served as the assistant to the chef coordinator for the EPCOT International Food and Wine Festival in the fall of 1998. During the festival, Darren put his previous logistics training to good use organizing, equipping and staffing the kitchens for the invited celebrity chefs. Darren coordinated visits from and worked along side such known names as the late Jean-Louis Palladain, heralded for freeing French cuisine in America from its’ orthodoxy; Bobby Flay (Food Network), Anne Willan, (Lavarenne School of Culinary Arts, France), and was the demo assistant to the late great Julia Child, famed author of (Mastering the Art of French Cooking) an American culinary pioneer.

Chef Darren was recently named “Maitre Rotisseur” by La Chaine des Rotisseurs, international gastronomical association, in the guild’s professional ranks.