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Daren Bergeron

Fou d'lci

Daren Bergeron is a Montreal-based chef, recognized throughout Canada for his innovative approach to food. Loving flavors and preparation methods above everything, he is always looking for the most beautiful way to elevate a product. Creative and always keeping on learning, he enjoys traveling the world for new culinary adventures.

Daren was not destined to be a chef and first prepared a career in business.  But it was without counting on his strength of character...He tried an eight month training at Laval University during his studies in engineering. He was very successful and went to France to improve his training at the Hostellerie Desclos à Chablis (1-star Michelin rating) with Chef Gilles Vigneau.
Motivated by these enrichments, he returned to Quebec where he was accepted at Montreal's ITHQ in the Evolving Cuisine program. He re-visited France for apprenticeships in different restaurants (1, 2, 3 star Michelin) with Bernard Loiseau, Michel and Jean-Michel Morin, and Marc Meneau
Back in his native land, he completed his studies with experiences in hotels, bistros and various culinary institutions. He got his first chef’s post taking the reins of Mitoyen at Sainte Dorothée. Daren went on to open the Café des Beaux Arts in Montreal with his friend Richard Dastien.
After a couple of years, Daren Bergeron headed to Vancouver for new challenges. He was hired as Executive Chef at La Lumière. Under his direction, the restaurant gained honorable mentions with Relais Gourmand and Traditions & Quality. He also opened Vancouver’s famous restaurant Le Feenie’s.
This adventure lasted 3 years, allowing him to work with international culinary leaders such as Thomas Keller, Charlie Trotter, Gordon Ramsay and Jamie Oliver. He travelled the world as an ambassador for Canadian cuisine around the globe.
Back in Montreal in 2005, the famous private club 357C called on Daren and one of his colleagues to lead its kitchens. He was recruited to become the Chief Executive of the new restaurant Decca 77 where he left his marquee for six years, and also the restaurant Newtown.
With the success of Decca 77 behind him, in January 2012 Daren Bergeron decided to fly on his own.
You are now likely to find him in the kitchen of the delicatessen Fou d’Ici, where he is one of the co-owners. He will spend his summer traveling, and also cooking at festivals like Just for Laughs with Fou d’Ici.
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