Darren Brown is the chef consultant to Indoor Ag-Con.  Homegrown and internationally traveled chef Darren Brown has always had food and family woven into the fabric of his life. Born and raised in Coquitlam BC, Darren’s first kitchen duty began in the ‘90’s working with Chef Deb Connors at Horizons. Darren caught the travel bug and discovered an appetite to take on French cuisine. What better place than in Antibes, France, and onboard Merv Griffin’s 15-ft yacht?

During summer in the Mediterranean and winters in the Caribbean, Darren cooked for celebrities that ranged from James Bond to the Princess of Spain. In 2002, Darren joined Rumjungle at Mandalay Bay Resort in Las Vegas and in 2005 he was appointed Assistant Executive Chef of Mandalay Bay Resort & Casino. He later moved back to Vancouver with wife Alison, and joined Glowbal Restaurant Group where he was most recently Corporate Executive Chef.

Darren then joined the Fairmont Pacific Rim’s kitchen brigade, where he had overseen an eclectic mix of outlets including an Italian inspired giovane café + winebar, raw and sushi bar at Lobby Lounge, locally sourced with a Pacific Rim flare – ORU Cuisine and an additional 15,000 sq ft of function space.

Now, Darren runs his own company, Chefdbrown LTD with a focus on restaurant & hotel consulting- currently that involves a luxury catering Yacht charter venue, product development for a line of healthy meals for the California market, and menu/concept development for various restaurants and openings.

See Irving speak at the 5th Annual Indoor Ag-Con on May 3-4, 2017