Born and raised in Pensacola, Darian s love of food came at an early age when he would spend time cooking at home with his family and noticed how food could bring people together. Darian attended Johnson and Wales University in Miami, Fl pursuing a degree in Culinary Arts and Food Service Management. Afterward, Darian cut his teeth working as a Chef de Partie and Sous Chef in some of the most prestigious luxury hotels and restaurants and acclaimed chefs in Miami such as The Bazaar by Jose Andres at SLS Hotel South Beach, Scott Conant at the AAA Five-Diamond Fontainebleau Miami Beach, and Tom Colicchio at the 1 Hotel South Beach. He later moved to Atlanta, GA and landed at Atlas, located in The St. Regis Buckhead where he extended his skills executing Four Hands Michelin Dinners, pleasing the palettes of the most exclusive clientele as chef tournant. Darian later went on to take the role of Culinary Manager with the Hillstone Restaurant Group, where he traveled to D.C. and New York City