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Fernando Darin

Ray's & Stark Bar

As the executive chef of Ray’s & Stark Bar at the Los Angeles County Museum of Art, Darin draws inspiration from his early exposure to the many cultures and culinary traditions from his childhood in Southern Brazil. The new menu he has developed features Modern American cuisine with global cultural influences, sourcing organic ingredients from local farms whenever possible.

A musician since the age of seven, Darin’s cooking style celebrates the likeness between food and music. His career switch from performing arts to culinary arts occurred in 2008, when he decided to move to California to attend the Le Cordon Bleu College of Culinary Arts in Los Angeles. While in school, Darin had the opportunity to intern with renowned chefs Eric Greenspan, Joachim Splichal, and Michael Voltaggio. After graduation, he went on to work in restaurants throughout Los Angeles before joining Patina Restaurant Group.

Darin comes to Ray’s & Stark Bar after several years as the executive chef at the Hollywood Bowl’s Wine Bar, and the Hollywood Bowl’s Pool Kitchen, a fine dining restaurant at the iconic amphitheater. He has also served as chef de cuisine at the Michelin-starred Patina Restaurant at the Walt Disney Concert Hall.

From 2012- 2014, Darin represented Brazil at the Breeder’s Cup “A Taste of the World.” The event, a celebration of global cuisine, featured Darin among other highly esteemed chefs, including Bobbly Flay, Susur Lee, and Patina’s own Joachim Splichal. In 2017 Darin was a headlining chef in the eighth U.S. edition of Identitá Golose—an acclaimed international chefs’ forum—in Chicago, where he led a master class on new pizza making techniques.



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