Fernando Darin

Fernando Darin is the executive chef at Ray’s & Stark Bar, inside the Museum of Art of Los Angeles, the largest museum on the West Coast. In a way this is a going back to his old passions, since he’s always been attracted to music and art. «People pay millions of dollars to have a Picasso at home. I have it here in front of me. Every day, for free».

As for food, the challenge is seemingly simple: translating the incredibly generous nature of California into dishes. A rather complex background is of help: Fernando was born to an Italian family in the Brazilian countryside, a country with strong Portuguese and African influences. «This is where I learnt to cook from my mother», he says. This results in a mix of ingredients that can be found in contemporary American cuisine, with global influences drawing from organic and sustainable raw materials whenever possible.

A musician since the age of 7, Darin tries to make his passions meet: «Food has flavours and scents just like music has tones and colours. I try to stress this awareness with my food».

His story in the kitchen first began in 2008, when he attended the famous Le Cordon Bleu College of Culinary Arts in Los Angeles. His masters were then Eric Greenspan and Michael Voltaggio. After graduating, he learnt the ropes across town: The Foundry on Melrose in Hollywood, Kitchen Table downtown plus a series of consultancy jobs including Corkbar and Harlowe.

Prior to the current experience, he’s been the executive chef at Hollywood Bowl’s Wine Bar, a place that includes various restaurants. In his spare time he plays tennis and enjoys his dogs.