Darryl’s journey is one of remarkable resilience and passion. Growing up in the Midlands, he faced profound challenges, losing both his mother and brother at a young age. Struggling to find his way, he drifted into teenage delinquency — until a move to Cornwall changed everything.
Finding work as a chef in a beachside café in Newquay set Darryl on the path that would define his life. “Pastry is something that’s in my blood,” he says. “I only discovered it after starting as a kitchen porter at the Tredragon Hotel in Mawgan Porth. When I was promoted to third chef as a junior pastry chef, I realised I’d found something I was truly good at.”
Largely self-taught, Darryl honed his craft through dedication and passion. He completed his Level 1 and 2 at St Austell College and went on to earn his Level 3 in Larder and Patisserie at Camborne College. Over the years, he has worked at some of the finest establishments in the country, continually pushing the boundaries of pastry artistry.
Before the pandemic, Darryl led a team of eight pastry chefs at Resorts World in Birmingham, where he gained a reputation for creating virtuoso desserts. In 2018, he and his sous chef competed in Bake Off: The Professionals, reaching the finals — an incredible achievement that showcased their creativity and skill. That same year, he mentored his pastry commis chef, Nicole McKenzie, who went on to win the title of UK Junior Chocolate Masters — a proud moment for both Darryl and the Birmingham culinary community.
Darryl’s dedication was recognised when he received the Pastry Chef of the Year 2024 award, a milestone that stands as a testament to his years of hard work and artistry.
“Pastry has given me purpose,” he reflects. “I’m truly thankful for this gift and for the opportunities it’s brought me. Everything I create now comes from a place of gratitude and love for the craft.