Meet Our Chef: A Q&A with Darin of Big Raven Farm

When you come to Big Raven Farm, you're here for more than just rest, yoga, or creative inspiration—you’re also in for some seriously exceptional food. Darin, our co-owner and in-house chef, sometimes worries we hype it up too much… but we promise, we don’t. He really is that good.

With a deep love for flavor and a passion for making nearly everything from scratch, Darin brings care, craft, and creativity to every dish that leaves our farmhouse kitchen. We sat down with him to learn more about his culinary inspirations, favorite tools, and what makes cooking at Big Raven Farm such a meaningful part of the retreat experience.

Q: Where did your passion for food begin?

Darin: Honestly, it started around the dinner table. I’ve always loved the way a good meal can bring people together—it’s a kind of universal connection. But things really deepened for me when I lived and trained in Thailand. I had the chance to study under a renowned chef, and it completely reshaped how I viewed food. I learned to see it not just as sustenance, but as creative expression. That experience gave me a profound respect for ingredients, technique, balance, and beauty. It’s where I first started to understand food as both art and science.

Years later, when Joleen had an accident that left her unable to walk for nearly a year, I stepped fully into the role of primary cook. It was one of the most meaningful times in my life. I wasn’t just making meals—I was caring for someone I love deeply. That season reinforced everything I’d learned in Thailand and gave it a deeper emotional context. I approach food with intention now. There’s purpose in every choice I make in the kitchen—from how something is prepped to how it’s plated. Food is connection. Food is love. And for me, it’s a calling.

Q: What’s your cooking philosophy?

Darin: I believe food should be as honest and unprocessed as possible. We live in a world full of shortcuts—pre-packaged meals, additives, artificial flavors—and while those things might be convenient, they strip away the soul of a meal. I want the food I serve to taste like real food—because it is real food.

That’s why I make as much as I can from scratch—mayo, yogurt, butter, jam, granola, even our ice cream and sorbet. There’s something incredibly grounding about starting with raw, simple ingredients and building something beautiful, delicious, and nourishing from the ground up. We gather eggs from our own free-range chickens, pull herbs straight from the garden, and source as locally as we can. It’s not just farm-to-table—it’s right-outside-the-kitchen-door-to-table.

Flavor, for me, comes in layers. It’s not about being flashy—it’s about letting ingredients speak, coaxing out their best qualities with time, technique, and care. I’m constantly experimenting, constantly learning. I study plating, prep, and garnishing because I believe every step matters. I see myself as a student of the craft. Cooking, like any art form, is never finished. There’s always more to explore—and that’s what keeps it exciting.

Q: You’re known for making food that’s not just tasty but beautiful. Why is presentation so important to you?

Darin: Because the first taste is with the eyes. Before anyone takes a bite, they’re already forming an impression. If a dish looks thoughtful and artful, people engage with it differently—it sets the tone, the mood, the anticipation. I study plating, garnishing, even color theory, because I believe food should be a full sensory experience, not just something to fill you up.

My family used to tease me about my obsession with garnishing. I'd be slicing radishes paper-thin or placing microgreens just so, and they’d roll their eyes—but now they get it. They’ve come around and realized that those little touches aren’t just for show—they're part of the experience. A pop of color, a bit of texture, a drizzle of something unexpected—it all adds to the memory of a meal.

I also love playing with bold, interesting flavor profiles. I want every bite to have dimension and surprise. That’s why things like pickled onions and hot honey have become staples in our cupboard—they add brightness, balance, and a little kick that can completely transform a dish. I’m always asking myself: how can I make this more alive? More engaging? More memorable? That’s the fun part—turning something simple into something that makes people pause and say, “Wow.”

Q: Any chefs or mentors who’ve inspired your journey?

Darin: Anthony Bourdain, without a doubt. His honesty, curiosity, and deep respect for cultures and food traditions really shaped the way I think about cooking—and about people. He wasn’t just about food; he was about humanity. He taught us to look closer, dig deeper, and never stop learning. That mindset stays with me every time I step into the kitchen.

I also love the Kitchen Confidential subreddit—it’s like a digital back-of-house full of insight, humor, realness, and solidarity with others who live and breathe food. It’s a space where people care deeply about their craft and don’t take themselves too seriously at the same time. It reminds me why I do what I do.

As far as books go, Cook’s Illustrated is a longtime favorite—it appeals to the part of me that likes precision and testing things until they’re just right. The Flavor Bible has been indispensable; it’s like having a conversation with the most creative chefs in America. It helps me think about flavor in a more expansive, intuitive way. And Sous Vide at Home is one I return to again and again. Sous vide cooking is one of my favorite techniques because of how exact and transformative it can be. It lets me unlock textures and flavors that just aren’t possible any other way.

All of this feeds into my approach: always learning, always refining, always finding new ways to bring joy through food.

Q: Favorite tools in your kitchen?

Darin: I swear by my Victorinox knives—they’re sharp, balanced, and incredibly dependable. Paired with my 2-inch thick wooden cutting board, which has the scars and seasoning of a thousand meals, they’re the foundation of almost everything I do. That board’s been with me through it all—chopping, kneading, carving—it’s my workhorse.

My sous vide setup is another favorite. It gives me pinpoint control over temperature, which means I can coax the best possible texture and flavor out of everything from pork tenderloin to delicate eggs. It’s a precision tool that never stops impressing me.

I’ve also got a handful of other kitchen heroes I’d hate to be without. My cheese grater (simple but essential), an immersion blender for silky soups and sauces, a Vitamix for everything from smoothies to sorbet, and a juicer I use nearly every morning for fresh-squeezed orange juice. These tools help me cook the way I want to—clean, vibrant, and full of intention.

Q: What’s something you’d love to start making next at Big Raven Farm?

Darin: Potato chips. Real ones. Sliced thin, fried crisp, lightly salted. And I’d love to bake fresh bread regularly—it doesn’t get more soul-nourishing than bread made by hand.

Q: What’s your favorite thing about cooking for retreats?

Darin: I get to feed people who are showing up for themselves in a really intentional way. Whether they’re here to create, heal, rest, or move—it’s an honor to support that journey with food that’s made with care. It’s not just cooking—it’s connection.

I love when guests wander into the kitchen and start chatting while I’m prepping. Sometimes they ask questions, sometimes they just want to see what’s going on, and sometimes they share stories while I stir or chop. I really treasure those moments. There’s something grounding about connecting over food, even in its making. Their curiosity, their appreciation—it means a lot. It reminds me that what I’m doing matters to them, too.

What I love most is that I get to take care of people, in a quiet but meaningful way. I’m not front and center during yoga or workshops, but when someone sits down to a meal and says, “This is just what I needed,” I know I’ve done something right. That kind of nourishment—the kind that goes beyond just filling your stomach—that’s why I do this.

Darin may be humble about his role, but our guests certainly aren’t shy about sharing how much they love his cooking. Time and time again, our retreat reviews mention the food as a highlight—nourishing, memorable, and made with so much care. Here are just a few words from guests who’ve experienced Darin’s meals firsthand:

Come Hungry, Leave Nourished—Body and Soul

At Big Raven Farm, food is more than just a meal—it’s part of the retreat experience. Every dish Darin prepares is rooted in intention, crafted from scratch, and made to complement your journey of rest, creativity, and self-discovery. Whether you’re here for yoga, art, or simply to slow down, you’ll leave feeling nourished in every sense of the word.

Ready to experience farm-to-table dining, cozy accommodations, and a retreat designed to feed your spirit?
Join us at Big Raven Farm and taste the difference that care—and a great chef—can make.

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