He is considered as one of the chefs with major international projection due to his experimental technique, seeking to take every ingredient´s flavor to the limit. Darren Walsh, Lula Bistro’s chef, started his schooling in France, where he also worked in several restaurants, all of them with Michelin stars. In London, he worked in the kitchens of Les Saveurs, from Marco Pierre White (1 Michelin Star); Pied à Terre, from Tom Aikens and Richard Neat (2 Michelin Stars); La Tante Claire, from Pierre Koffman (3 Michelin Stars); City Rhodes, from Gary Rhodes (2 Michelin Stars); L’Aubergine, from Gordon Ramsay (2 Michelin Stars) and Daniel’s from Daniel Boulud in NYC (3 Michelin Stars), between others.
At the age of 17, Darren Walsh opened Papillon, his first restaurant, in New York City’s Village, where he conquered the most demanding critics of the gastronomic domain from the ‘’Big Apple’’, including William Grimes.
Established in the restaurant Lula Bistro since 2011 in the city of Guadalajara, Mexico. He has a path of more than 20 years in kitchens, mainly in Europe.
His experience includes working in places such as Pied-à-Terre and La Tante Claire (London), or Daniel (NYC), all of them with Michelin stars. In Lula Bistro, Darren has received several acknowledgments such as Distinción Bohemia (2011), acknowledgement Marco Beteta (2012), and he was nominated to the Gourmet Awards (2012, 2013, and 2015) from Travel + Leisure magazine. In the Mexican gastronomic industry, he is recognized by other renowned chefs as a trendsetter.