Darren Purchese is one of the most respected pastry chefs working in Australia today. With a wealth of talent and experience Darren produces innovative desserts and cutting edge patisserie using modern and fresh techniques.
Having worked in kitchens across England and France, Darren further developed his talents at the legendary Savoy Hotel in London, under the tutelage of Mâitre Chefs de Cuisine, Anton Edelmann. After three successful years, Darren made the move to the prestigious Goring Hotel in London as head pastry chef where he further enhanced his reputation for innovative desserts.
Darren joined forces with executive chef Andrew Turner at the award winning 1837 restaurant at the five-star Raffles Browns hotel in Mayfair in 2002. The restaurant was seen as one of the finest in the capital winning Time Out restaurant of the year in 2003 and Harden’s restaurant of the year a couple of months later.
Darren made the switch to the opulent five-star deluxe Bentley Hotel in London’s Knightsbridge as Executive Pastry Chef and the restaurant immediately won plaudits. During his time at The Bentley, Darren was presented with an Acorn Award by the Hotel & Caterer Magazine, awarded annually to the most promising young persons in the UK hospitality industry.
Since arriving in Australia in 2005, Darren joined Shannon Bennett’s team at Vue de monde and helped the restaurant win an unprecedented two consecutive restaurant of the year awards from Gourmet Traveller and three chef’s hats in The Age Good Food Guide. Darren also helped implement and operate the successful Bistro Vue and Café Vue businesses.
Darren has enjoyed stints at Fenix and The Press Club restaurants in Melbourne and at Bennelong restaurant at Sydney’s Opera House.
Darren has twice been a finalist in the UK National Dessert of the Year competition. He has created and produced stunning desserts and celebration cakes for many luminaries, including the Royal Family. Similarly, numerous state banquets and Embassies have enjoyed his creations. He has cooked in the Royal Palace and parliament in Kuwait, demonstrated his skills in Japan and won many awards for his talent and professionalism.
Darren is now concentrating solely on his next project Burch & Purchese Sweet Studio Melbourne with his business partner Ian Burch and they hope to have the shop open later on this year.
Awards and Achievements
• UK Dessert Of The Year Runner Up – 1999
• London Afternoon Tea Pastries Award – 1998
• UK Dessert Of The Year Finalist – 2001
• Academy Of Culinary Arts Award Excellence Finalist – 1999 and 2001
• Caterer & Hotelkeeper Acorn Award – 2004
• UK Sherry Chef Of The Year Runner Up – 2005
Darren has been a guest judge in many prestigious competitions. He is a regular contributor to the Melbourne Food & Wine Festival each year and a guest at World Food Summits & Festivals.
Darren is a member of the Patisserie Advisory Board at William Angliss TAFE – aimed at promoting skills in young chefs and improving the curriculum.
