Meet the Executive Chef
CHEF DARRELL MACNEIL
From a very young age, Chef Darrell MacNeil had a penchant for cooking.
Growing up in a Hungarian household in Pennsylvania’s famous Allentown, Darrell was exposed to wonderfully creative and delicious dishes from morning till night. Ever ready to steal a resting meatball when heads were turned. He developed his pallet and an insatiable desire to learn and understand the cooking techniques of his mother and grandmother.
“It was funny how my grandmother never managed to sit down for a meal with us because she was always working on the next course for us to enjoy.”
Darrell recognized this as a true “Chef” approach to feeding friends and family.
Experiencing roasted chestnut puree topped with lightly sweetened whipped cream and Meringue “wreaths” studded with toasted walnuts, that hung on the Christmas tree, during the holidays continues to be one of Darrell’s fondest food memories.
Education
Darrell attended and graduated with honors from Le Cordon Bleu Culinary Arts Program in Minneapolis, Minnesota. There he learned both contemporary and classic cooking methods, building on the practical skills already developed in working kitchens.
Adventure and Experience
After schooling, Darrell’s love of the great outdoors and cooking spurred him on to travel. His adventures took him around the United States for the next fifteen years.
He found himself cooking in fine dining establishments and studying wine and beer making in Minneapolis, Tucson, and Lake Tahoe. Honing his skills in the kitchen and enjoying life to the fullest. Darrell always kept his eye on the next adventure. While living in Lake Tahoe, Darrell was involved in multiple food and wine pairing festivals and charitable events. As a result, was part of a “travel section” article in the New York Times for his creative work at a restaurant in Tahoe City.
San Diego & World-Class Restaurants
Eventually, Darrell landed and settled down in the San Diego area where he met his wife and now has two amazing children.
Working in world-class restaurants such as the Marine Room in La Jolla, Rancho Valencia in Rancho Santa Fe, and CorkFire Kitchen in Temecula. Darrell continued to refine and enhance his culinary techniques. Working for the Del Mar Culinary Group and other forward-thinking people on a healthy food kick opened Darrell’s eyes to sustainable, local and organic healthy eating.
“I look forward to creating a personal, culinary experience for your next event.” – Chef Darrell MacNeil