Chef Darren Poole has taken a very different path than most fine dining chefs. Working in restaurants since he was 14, he has worked his way up through kitchens and is largely self taught. Using principles and techniques he learned along the way, he has created his own take on food. Using local and exotic ingredients, he creates food that is simple, yet refined and flavorful.

Darren?s love of food goes back to his childhood, where, he says, he was always allowed to order what he wanted, as long as he ate it all. Working in kitchens throughout the Chesapeake Bay area, Chef Poole has come to love seafood and vegetables that the region produces. It is this reason that he works with local purveyors to get the best products in the area.

Chef Poole is excited to start a new chapter in his culinary career working at Harry Browne's. He is excited to show the regulars of Harry Browne's new ideas about food and the memories food can create, as while as bring a new customer base in to enjoy the Harry