Born and raised in Toronto, Chef Darren Naduriak fell in love with cooking when he was just a teenager. He found inspiration everywhere, whether it was from his father’s home cooking or his Ukrainian grandmother’s pierogis. Following chef training at George Brown College, Darren spent his early twenties cutting his teeth in restaurants across the city, including Crush Wine Bar, Flow Restaurant and Lounge, and Bar One Trattoria. In 2012, Darren landed a Sous Chef position at Centro under Executive Chef Symon Abad, where he spent time sharpening his skills and honing his techniques.
Most recently, Chef Darren has found himself living and working across Great Britain and Europe. He spent two years working up to Junior Sous Chef at Hibiscus in London, where he experienced 20 hour days and an unprecedented level of intensity. From there, he spent three months staging at top restaurants in Europe, including Frantzén in Stockholm, and Henne Kirkeby Kro in Denmark.
Now home in familiar territory, Chef Darren is primed to chart a new course at Bannock, from working with trusted suppliers to source the best local ingredients, to introducing iconic Canadian dishes to the menu. Bringing a combination of natural homegrown talent and international experience to the table, Chef Darren is excited to lead Bannock to the next level of Canadian comfort food.