Darryl Bell launched his culinary career in Kansas City, where he was the Chef de Cuisine at Benton’s Steak and Chophouse, voted “Best Steakhouse” and “Best Brunch in Kansas City” by Kansas City Magazine. After a stage at Grant Achatz’s three-Michelin-Starred Alinea in Chicago, Bell made his way to the Napa Valley where he cooked under Chef Perry Hoffman at the Michelin-starred Etoile Restaurant, immersing himself in the culture and cuisine of wine country. He then spent eight years with the Thomas Keller Restaurant Group, where Bell rose up the ranks from Chef de Partie to Executive Sous Chef at Keller’s Bouchon Bistro in Yountville. During his tenure he met a kindred spirit and thrived under then Bouchon Chef de Cuisine Philip Tessier, who recognized his talent and work ethic. When Tessier departed, Bell joined him to form the culinary research team at Hestan Culinary as Corporate Chef. He moved on to become Executive Chef at Foundry & Lux, a Bon Appetit Management event space, for two years, but heeded the opportunity once again when Tessier came on board PRESS Restaurant, recruiting him in 2019 to lead and give a fresh perspective to its kitchen.