Executive Pastry Chef, Darren McGraw has been involved in pastry production for eighteen years. After graduating from The California Culinary Academy in 1992, he immediately pursued his love for pastry working at Aqua Restaurant in San Francisco under George Marrone and Michael Mina He then moved to Hawaii to become the lead baker at the Fairmont Kea Lani on Maui. In 1998, Darren returned to his hometown of Chicago and began working in the pastry department at Chicago's premier fine dining restaurant, Charlie Trotters. Darren was promoted to Lead pastry chef after only one year of service and helped create many of the desserts in the cookbook Charlie Trotters Desserts. After Charlie Trotters, Darren returned to the west coast to work as the Executive Pastry Chef at Campanille with Chef Mark Peel. Darren then went on to be the opening pastry chef at Wolfgang Puck's Cut at the Beverly Wilshire Four Seasons. Darren then returned to the Bay Area to open Pres a Vi in the Presidio. Darren's modern interpretations of classic desserts provide a memorable end to a meal. BACK TO STAFF       SEND EMAIL