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Chef Darryl Matanane
Born in Honolulu, HI, Chef Darryl has deep culinary roots in Hawaiian cuisine. His career in the culinary industry took off when Master Chefs Russell Siu (Iron Chef, 3660 on the Rise) and Ed Mitchell (“The Pitmaster”) hand-picked Chef Darryl as one of five of Hawaii’s best chefs to open Club Corp of America’s Center Club in Costa Mesa, CA. Three years later, he moved up to Anchorage, AK to serve as executive sous chef at the Sheraton Anchorage. It was during this time that he won the title of Best Seafood Chef of Alaska, affording him entrance into the US National Seafood Competition, which took place in New Orleans, LA. There, he not only received his diploma from the Culinary Institute of America but also medalled in the Bronze category for the competition.
Following this distinction, Chef Darryl returned to Honolulu where he worked under Chef Mike Wong at Duke’s Waikiki and then went on to open Chef Russell Siu’s premier restaurant, 3660 on The Rise. With this success, Chef Darryl was recruited by Mauna Kea Resort on the Big Island, where he executed the daily themed parties for the resort (clam bakes, luaus, etc.). Mauna Kea was eventually purchased by Japan’s wealthiest business tycoon Yasujirō Tsutsumi, who concurrently built the Hapuna Beach Prince Hotel just next door, which Chef Darryl opened. When the time came for Tsutsumi to unveil the Alyeska Prince Hotel just outside of Anchorage, AK, he naturally commissioned Chef Darryl to open the resort’s restaurant. Back in Alaska, Chef Darryl worked alongside sushi chef Takeo Okamoto, who eventually brought Chef Darryl over with him for the opening of Benihana Anchorage.
From there, Chef Darryl went on to open Bridge Seafood, various other small restaurants, and also ran a catering company. It all came full circle when Chef Bernard Ibarra decided to open A Basq Kitchen in Redondo Beach, CA. Throughout the years, the two chefs had kept in contact and became good friends, as Chef Darryl would travel to Vegas to visit Chef Bernard. Excited for the relocation opportunity to be closer to his daughter in Los Angeles, CA, Chef Darryl has taken on the role of Executive Chef/Manager at A Basq Kitchen and is currently bringing life to Bernard’s vision and menu of Basque cuisine on the Redondo Beach Pier.
Updated July 2015
