After spending 12 years in the Army, Darian left to do the one thing that he always wanted to do, and that was to cook. Growing up with a mother who decorated cakes in their kitchen at home, he would sit at the counter and watch her decorate all kinds of cakes; from Wedding Cakes to Simple Birthday Cakes. At that early age Darian knew that he wanted to be a part of the culinary world. After leaving the Army he started out as a personal chef for three families in San Antonio. Working out of their homes and ranches around South Texas, Darian was afforded the opportunity to cook a lot of wild game (wild hog, deer, pheasant, quail, duck and a variety of exotics). Darian was even lucky enough to spend a weekend cooking for Governor Rick Perry on one of his private hunts. After four years of that he went back to school to get his Culinary Degree, graduating a year and a half later from St. Philip’s in San Antonio. During that time Darian started working at Central Market teaching in the Cooking School. After completing his Associates Degree in Applied Science, Culinary Arts, he transferred to the University of Houston, Conrad Hilton School of Hotel and Restaurant Management. Darian was also able to transfer his job to the Cooking School at the Houston Central Market. Darian has been lucky enough to meet and work under some incredible Chefs; Roland Mesnier, White House Pastry Chef; Alice Medrich, Chocolate Diva to the World; George Geary, the Cheesecake King; Darren McGrady, Personal Chef to Princess Diana; Susana Trilling, the Reyna de Seven Moles of Oaxaca, and our local celebrity chef, The Dining Diva Molly Fowler. Darian has worked at Culinary Events around Texas such as the Grand Wine and Food Affair, Beaujolais Nouveau Festival, Texas Folk life Festival, and The Taste of San Antonio, with appearances on The Living Show on WOAI Channel 4 in San Antonio.