Darryl Chappell Jr
Warren,MI
Summary
Darryl Chappell Jr., a Detroit native, grew up witnessing his mother's constant worry for his father's safety as a police detective. This experience led him to realize that a career in law enforcement was not his calling. However, his passion for diverse flavors and culinary arts was ignited at an early age, thanks to the influence of his mother and grandmothers. After studying broadcast communications and working in radio, Darryl felt that something was missing from his life. He started as a short order cook and quickly climbed the ranks, eventually landing a position as Sous Chef with Uptown Entertainment. Here, he honed his skills by cooking for various non-profit organizations such as the Crohn's and Colitis Foundation, Hour magazine, Barbara Karmanos Foundation, and even the championship-winning Detroit Red Wings. His talent and dedication caught the attention of Morrison Hospitality, who sponsored his culinary education at the prestigious Culinary Institute of America. Following his training, Darryl embraced a new culinary challenge at a Jewish retirement home, immersing himself in the art of kosher cooking and eventually becoming the Executive Chef. Seeking to expand his horizons further, he ventured into the nightclub scene as a sought-after chef for A-list musicians like Chris Brown, DJ Drama, Trina, and more. Currently, Darryl has partnered with celebrity chef Max Hardy to lead the culinary operations at River Bistro Detroit.
Overview
2025
2025
years of professional experience
Work History
Executive Sous Chef (PRN)
Forefront Healthcare
05.2024 - Current
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Executive Sous Chef
Lochmoor Country Club
07.2022 - 01.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
Executive Chef
DURDENS CATERING
05.2019 - 04.2022
- Managed the daily operations of this small carryout/catering company from inventory, staffing, creating and demonstrating menu items and cooking techniques to train and uplift the skills of the team
- Organized and executed multiple catering events on the highest level of the company standards
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
River Bistro Detroit
08.2017 - 04.2019
- Responsible for the training of back of house as well as front of house on restaurant procedures in compliance with state guidelines
- Handled in-house and offsite caterings
- Also responsible for the ordering and maintaining food cost and inventory
Executive Chef/Consultant
Detroit Blues Cafe
08.2016 - 07.2017
- Designed kitchen layout, produced menu, in charge of hiring back of house, trained staff on recipes, cleanliness as to the guidelines of HACCP and the Wayne County Health Department
- Catered all special events
Executive Chef
Jewish Senior Living
- Prepared menus for 400 residents, corporate events, Meals On Wheels Program
- Delegated and supervised responsibilities of trainees
- Managed careful practices of raw material, safe food handling procedures and cost
- Ensured appropriate and regulated execution of recipes
Sous Chef
Morrison Hospitality/Jewish Senior Living
10.2011 - 05.2013
- Interviewed, hired and oversaw training of serving crew
- Supervised and mentored staff responsible for short orders
- Inspected deliveries for freshness and monitored proper storage per local food handling codes
- Interacted frequently with guests to enhance their meal experience
Exhibition Chef
Detroit Recieving Hospital
03.2009 - 09.2011
- Responsible for recreating the Live Action Station for Lunch and dinner with creative and innovative ways to prepare and cook food
- Integrated food with the diversified culture of the hospitals staff and guest
- Exceeded expectations of sales goals on a daily basis by a margin of 3% to 12%
Education
Chef -
Culinary Institution of America
09.2011
General studies -
Southeastern Technical Preparatory High School
01.1999
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Safe food handling
- Operations management
- Food prep planning
- Vendor relationship management
- Catering and events
- Coaching and mentoring
- Special events
- Food pairing
- Creative thinking
- Hygiene policy implementation
- Food plating and presentation
- Food presentation
- Recipe creation
- Attention to detail
- Fine dining
Accomplishments
- Received award for 2018's Top 10 Best New Restaurants in Detroit by Detroit News and Metro Times.
- 3RD Place in the 2017 Burger Bash.
Timeline
Executive Sous Chef (PRN)
Forefront Healthcare
05.2024 - Current
Executive Sous Chef
Lochmoor Country Club
07.2022 - 01.2024
Executive Chef
DURDENS CATERING
05.2019 - 04.2022
Executive Chef
River Bistro Detroit
08.2017 - 04.2019
Executive Chef/Consultant
Detroit Blues Cafe
08.2016 - 07.2017
Sous Chef
Morrison Hospitality/Jewish Senior Living
10.2011 - 05.2013
Exhibition Chef
Detroit Recieving Hospital
03.2009 - 09.2011
Chef -
Culinary Institution of America
General studies -
Southeastern Technical Preparatory High School
Executive Chef
Jewish Senior Living
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