Chef Darian's Bio
After 12 years in the Army I left to do the one thing that I
always wanted - Cook!  I knew at a very young age that I wanted
to be in the kitchen and now I had found my chance!  I worked as
a personal chef for several families in San Antonio, Texas.  One
job that I enjoyed the most as working at the historical San
Pedro Ranch in Carrizo Springs, TX.  This afforded me the
opportunity to work with wild game; wild pig, quail, famous Texas
whitetail deer and the occasional duck.

I realized that I had a lot to learn about food so I went back to
school and worked on a culinary degree at St. Philip's College in
San Antonio, TX.  Graduating with an Associates in Applied
Science, Culinary Arts, I realized that I could go even further with
a little more education.  The University of Houston, Conrad N.
Hilton School of Hotel and Restaurant Management in Houston,
TX, where I would get a Bachelors in Applied Science, Hotel and
Restaurant Management.  

I spent three years working at Central Market in both San
Antonio and Houston in the Cooking School.  Working there
afforded me the opportunity to work with some great chefs.  
Chef Darren McGrady, personal chef to Princess Diana; Chef
Roland Mesnier, The White House Pastry Chef; George Geary;
Nick Malgieri; David Lebovitz; Anya von Bremzen; Anissa Helou;
Susana Trilling and Molly Fowler - just to name a few.

I then decided to break-out on my own and have been teaching
private classes, working on the critically acclaimed Houston
Cooking Show - "All The Right Ingredients" with my great friend,
Molly Fowler, The Dining Diva.  I have been teaching classes at the
Cooking Depot in Cuero, TX where I have taught hands-on pasta
and bread classes for adults and children and the summer kids
camps.