My name is Darren, and I have spent the last 27 years in the kitchen, behind the butcher’s block, and in purchasing, training, sales, and new product development. During this time, I’ve had the pleasure of working with some of the largest and smallest producers in the country.
Early Career
My career in food began with a desire to learn how to cook and a need for discipline. After 10 years in the kitchen, predominantly at the iconic Bathers Pavilion in Sydney under Serge Dansereau, where I finished as sous chef, I spent another 3 years at Bird, Cow Fish in Surry Hills under the innovative chef/owner Alex Herbert. Here, my technique expanded, and I developed a passion for produce, provenance, and farming practices. This new knowledge transformed my approach to cooking.
Transition to Butchery
My transition to butchery occurred during what was meant to be a “gap year” while opening Victor Churchill butchery in Woollahra, Sydney. I quickly fell in love with the early mornings and the age-old craft of butchery. What started as a year out of the frying pan turned into 15 years working for Victor Churchill, where I was head butcher for 6 years before moving to Vic’s Meat head office to embrace a new challenge.
A Unique Perspective
With my extensive experience in both butchery and the kitchen, I have a unique perspective on cooking and our trade. I believe our farmers and producers are the heroes; everyone else, from chefs to butchers, connects them to consumers. I strive to amplify their stories and products, advocating for honesty, integrity, and fairness—values our farmers deserve as they entrust us with their hard work and lives.
Commitment to Learning
Since the start of my career, I have tirelessly sought to learn everything about our trade, earning a reputation for being honest, humble, and passionate, particularly about nurturing the future leaders of kitchens and butcheries.
Discovering the Big Green Egg
About 10 years ago, I discovered the Big Green Egg, which was a game changer for me. It allowed me to explore all styles of cooking—from baking sourdough to preparing seafood, vegetables, and, of course, my true passion: meat, whether smoking, braising, grilling, or roasting. I’ve tried many grills and BBQs over the years, but for me, the Big Green Egg is the original, most versatile, and best.
Upcoming Blog Series: Uncommon Cuts
I'm excited to announce a new monthly blog series with Big Green Egg called Uncommon Cuts. In this series, I'll explore the best-kept secrets of lesser-known meat cuts and share techniques for cooking them on the Big Green Egg. Join me as we delve into the world of unique flavours and cooking methods.
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