Born and raised in Augusta, Georgia, Chef Darrall learned to cook at an early age from his family's influence. Over the years, he adopted a passion for food and decided to enroll in Le Cordon Bleu. After graduating from Le Cordon Bleu, he moved to the Tampa area for 5 years where his exposure broadened as he worked for a range of companies from The Don Cesar, a 5 diamond resort in St. Petersburg Florida, to The University Club of Tampa, a private dining club. When he returned to Georgia, he decided to give the city life a shot in Atlanta. There, Darrall worked for ClubCorp for 6 years and gained experiences at clubs such as The Manor, Polo Golf & Country Club and Brookstone Country Club.

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