Born and raised in Augusta, Georgia, Chef Darrel learned to cook at an early age from his family's influence. Over the years, he adopted a passion for food and decided to enroll in Le Cordon Bleu.

 

After graduating from Le Cordon Bleu, he moved to the Tampa area for 5 years where his exposure broadened as he worked for a range of companies from The Don Cesar, a 5 diamond resort in St. Petersburg Florida, to The University Club of Tampa, a private dining club.

 

When Darrel returned to Georgia, he decided to give the city life a shot in Atlanta. No matter what state he was in or where he worked he had this burning passion in him but he didn't know what it was meant for. It wasn't until his first Executive Chef role at Bentwater Golf Club that he realized what this passion was. Shortly after he begin this role, he purchased his first Ice Cream Maker. When that first batch of Vanilla Ice Cream was made, he knew that he found his first love for making ice cream from scratch with quality ingredients.