Darnell Reed born in Chicago Illinois. I grew up on the south side spending a great deal of time with my Great Grandmother Luella Funches. Just as most kids I enjoyed playing with friends or watching cartoons, but one of my favorite things to do even as a very small child was to watch the Cajun Chef Justin Wilson in channel 11. The combination of watching him and seeing as well as eating my great grandmother’s food had me interested in cooking at a young age. Naturally when I was in high school I decided to study culinary arts and from there I attended and graduated from Washburne Trade School where I studied Culinary Arts as well. I started my professional career with Hilton Hotels and gave them 18 of the best years of my life, starting as a prep cook and working my way up to Executive Chef of the Conrad Chicago. In 2015 I made the move to open my own restaurant and not 4 years later we have Luella’s Southern Kitchen which has been in the Michelin Guide as a Bib Gourmand. We specialize in southern cuisine and have served everything from Shrimp and Grits to Mississippi Hot Tamales to Beignets and of course Fried Chicken. We were also named best new Southern Restaurant by the Chicago Tribune and best Soul Food Restaurant by Chicago Reader. We recently opened a second location Luella’s Gospel Bird in Bucktown which has gotten off to a great start and excellent reviews. My goal is to some day leave a legacy of great restaurants all under the Luella’s brand. BBQ, Sandwich shops, Beignets and Coffee Shops and even a fine dining establishment are all within my vision.