Chef Darnell Devine named Chef de Cuisine at Reynolds Lake Oconee Creek Club
The Creek Club, the first Member-Only Club at Reynolds Lake Oconee, is excited to announce the new and innovative Chef Darnell Devine into its kitchen as Chef de Cuisine.
Originally from Detroit, Michigan, Darnell graduated from The Culinary Institute of America in 1990 with an Associate’s Degree in Culinary Arts, and later earned a Master’s Degree in Business Administration from Cornerstone University in Grand Rapids, Michigan. “Food has always been a passion of mine and I intend to take The Creek Club’s culinary standard to the next level,” says Devine.
Devine brings over 17 years of culinary art training and kitchen management experience to Reynolds. His professional experience most recently includes holding the title of Executive Chef at Central Table in St. Louis, Missouri; and prior to that he was the Restaurant Chef at The Everglades Club in West Palm Beach, Florida. Out of the industry’s kitchens, his portfolio includes competing in several culinary shows, as well as serving as an apprentice for the 1992 U.S. Olympic Team in Frankfurt, Germany.
Devine continues to search for opportunities to improve his culinary skills and with the chance to work side-by-side with Certified Master Chef, Derin Moore, he says“ I knew Reynolds Lake Oconee was the perfect fit for me.” Chef Moore is the third Certified Master Chef that Devine has had the pleasure to work under. He has high aspirations to become a Certified Master Chef, and with the training and mentoring from Chef Moore, Devine is a 2016 Olympic hopeful.
“Chef Devine is a perfect fit for the continuing culinary evolutions at Reynolds,” say Moore. “With his background in culinary instruction and his drive and passion to present extraordinary cuisine, I have high hopes for his addition to the Creek Club’s culinary team.”
When Chef Devine isn’t whipping up master pieces at The Creek Club, he enjoys relaxing and watching movies, and loves sports.