Darian Bryan takes it to the 'Next Level' -J'can chef in finals of Gordon Ramsay's hit FOX culinary TV show

Big dreams transplanted Darian Bryan from a hardscrabble youth in Clarendon to Buffalo, New York, where he's a sought-after chef and expanding restaurateur. Even more divinely karmic, Bryan's long-standing reverence for culinary mega-celeb Gordon Ramsay manifested in the Jamaican becoming a current contestant on Ramsay's hit show Next Level Chef. Bryan advanced to the final three on episode 15 of the FOX television series last Thursday. He will face off against professional chef peers Cole Lawson and Connor Caine for the show's US$250,000 grand prize.

The changing tide to the present-day bounty of good fortune is not lost on him. Born and raised on Salt River Road in Clarendon, the chef reminisced, "We lived on a little hill with six houses called Bratts Hill. Growing up, we had no electricity and no running water, but we had love, community, and resilience. Those experiences shaped who I am today and taught me how to appreciate every opportunity life gives you."

The only boy among five sisters born to their entrepreneur mother, Althea Allen — who operated a bar and small cookshop in the rural parish where her roast fish was acclaimed as one of Clarendon's best — Bryan attended Old Harbour Primary and José Martí Technical High School in Spanish Town. "I developed an interest in the culinary arts at a very young age while helping my mother in the cookshop back in Jamaica. To be honest, at the time I didn’t necessarily love it, because I was just a kid who wanted to play football and cricket with my friends, but I had responsibilities," he shared with Food in an exclusive interview from his adopted North American hometown of Buffalo.

When his mom migrated to the United States in search of better opportunities for her family, a then-15-year-old Bryan stepped up to the plate, assuming the household's cooking duties. "That’s when I really started experimenting with food, especially porridge. My grandparents became my guinea pigs." 

Deepening interest in a culinary career was further stoked for the teenager by his cousin, Gary White, a student at HEART/NSTA Trust's College of Hospitality Services in Runaway Bay. "I remember a television commercial with a chef walking proudly carrying a tray, and he looked just like Gary. I recall telling myself, 'One day I want to take cooking to that level.' At the time, I never thought something like culinary school would be possible for me in Jamaica financially, but the dream stayed with me."

Bryan migrated to the United States at 20 with his younger sister Tiffany and had two immediate options. "I could move to San Diego, California, where my mother was living with my older sister Jodi, who was a Marine, or to Buffalo, where my sister Shereece lived." He chose New York. 

Enrolling at Erie Community College (ECC) to study culinary arts for two years, he matriculated to Buffalo State University to read for a bachelor's degree in hospitality and tourism management. During his community college years, Bryan started showcasing Caribbean cuisine: “As nobody else was really cooking Caribbean food at the school, I wanted to bring something different to the table. Every semester, I would go back and teach Caribbean cooking demonstrations, and people absolutely loved it. That’s when I realised there was a real desire for upscale Jamaican cuisine." 

It was not an easy go being a tertiary student. "I grew up in the Jamaican countryside and had never seen many of the foods Americans considered ‘normal’. I had never seen bacon, celery, pancakes, or many other ingredients before. My English was also difficult for some people to understand, and, because of that, I often felt isolated," he reflected. "I couldn’t afford expensive knives, uniforms, or books. I was the only student in class wearing T-shirts with cheap Amazon knives while everyone else looked professionally prepared. But none of that discouraged me,” he said. With his bicycle the sole means of transportation, Bryan rode several miles each day between work and school. "I spent countless nights in the computer lab typing homework slowly while everyone joked that they’d be there all night once I walked in. Looking back now, those moments built my character." 

His first job was at Denny's, where he learnt the nuances of American breakfast cuisine. "I became so good at my job that they offered me a management position, but my dream was always fine dining," he told Food. That fervent desire was actualised when he was hired at Hutch’s, one of Buffalo’s premier restaurants. "The opportunity came through Chef Jackie Bamrick, one of my culinary instructors at ECC, and I’ll forever be grateful to her." 

Up next was Prima Café, where he was appointed general manager and executive chef. "I built the kitchen, created the menu, hired and trained the staff, and developed the systems from scratch." While at Prima, Bryan crossed paths with the late National Football League (NFL) player Vontae Davis and was retained as his personal chef. "He started posting my meals online and over time, I became known as an NFL chef, cooking for many professional athletes, including Stefon Diggs and, currently, Josh Allen."

During the pandemic era, the budding entrepreneur opened his first restaurant, The Plating Society, a private culinary boutique focused on elevated dining experiences in November 2021. His wife Jessica is the director of operations of the Plating Society Hospitality Group, of which he is the founder and owner. Two years later, he debuted Bratts Hill, a two-concept restaurant featuring fast-casual Jamaican cuisine during the day and upscale Jamaican fine dining at night. Asked how his ethnic heritage serves as an ingredient in his craft, he piped up excitedly. "Being Jamaican influences every single thing I do in the kitchen. Jamaican cuisine is built on bold flavours, creativity, resourcefulness, and heart. Growing up in Jamaica taught me how to cook with feeling, not just technique.

Whether I’m cooking fine dining French cuisine, Italian dishes, Asian-inspired plates, or modern American food, there’s always a piece of Jamaica in it somewhere," declared the perenially proud yardie. "Jamaicans know how to balance spice, sweetness, smoke, acid, herbs, and soul in a way that’s hard to teach. That heritage allows me to approach food differently and confidently in competitive culinary spaces." Coming soon to his expanding business plan are two concept eateries. Reserve by Chef Darian, an upscale steakhouse and Back of House Burger, both under one roof. “Fine dining has always been my true passion, and opening a steakhouse has been a lifelong dream," he told Food. Shifting attention to a certain Gordon Ramsay-executive-produced TV show on which he stands a one-in-three chance of winning, Bryan applied to Next Level Chef primarily because he wanted to meet the British culinary mogul who is part of the show's judging trifecta.

"I’ve been a huge fan of his for years. When I first migrated to the United States, I was completely lost when it came to cuisines outside of Jamaican food. I started watching YouTube videos to learn, and Gordon Ramsay was the very first chef I connected with. I instantly told myself, ‘I want to be like this guy one day.’”

"He’s an incredible teacher and communicator," Bryan says of his idol. "Most people apply for the prize money, but for me, the mentorship meant more than anything. Learning from Gordon and the other two judges, Nyesha Arrington, and Richard Blais is something money simply cannot buy."

Bryan also shared behind-the-scenes insight on the time spent on the show's fifth season. Filmed in Ireland last September, he is among 15 contestants (one being eliminated weekly) who made the cut to appear. "The judges were extremely tough on me when it came to portion sizes and spice levels. I guess it stems from having a big Jamaican family. But what amazed me most is that there were no retakes [during filming]. Those judges and hosts performed under pressure flawlessly every single day," assessed Bryan, who competed on Team Blais.

"Nyesha challenged me heavily early in the competition, but over time, we built a great connection," the Jamerican chef noted. "Richard Blais pushed me creatively and energetically, while Gordon was simply legendary to be around. Each mentor brought something different to the table, and I genuinely appreciated all of them."

As to whether he developed friendships with fellow contestants from the show that have lasted since filming ended last year, Bryan volunteered that he maintains communication with Lawson, Caine, Gabrielle Coniglio, and Tim Laielli. "Tim actually asked me for my Jamaican beef patty recipe for his cookbook, which was an incredible compliment. I recently invited Cole to Buffalo for the first time and even took her to Toronto so she could experience her first Michelin-style restaurant. Once things settle down with my new restaurant projects, I definitely plan to collaborate more with many of the chefs from the show."

Bryan returns to Jamaica each February with his wife and their children, Darian Junior and Nina, to escape Buffalo's brutal winters. "Whenever we land in Jamaica, our first stop is always Juici Beef and KFC. My wife is obsessed with Juici Beef. She’ll literally travel to New York City just to buy patties and bring boxes back to Buffalo. 

"I have to stop and buy the raw peanuts with the red shell from the roadside vendors," he detailed of the drive, en route to his family residence in Clarendon each year. "We always stop at Longsville Park for soup, jerk chicken, and jerk pork from my cousins Narlene and Bush. Mineral Bath is another favourite spot for our family. The water, the food and vibes are the flavours that remind me of home." 

Bryan competes for the winner's crown tonight on Next Level Chef's 16th episode titled, 'The Final Level'. The show's fifth season finale airs at 8 p.m. (7 p.m. Jamaica time) on FOX.

lifestyle@gleanerjm.com