Darryl Moiles

Darryl Moiles is a classically trained chef and seasoned hospitality executive with over two decades of experience leading world-class culinary operations. As Vice President of Culinary Affairs for Chef Robert Irvine, Darryl plays a pivotal role in overseeing all culinary strategy, execution, and experiential food programming across Robert Irvine’s brands and philanthropic initiatives.

Darryl earned his culinary degree from Johnson & Wales University and began his career apprenticing under a Certified Master Chef (CMC)—an experience that laid the foundation for his disciplined, elevated approach to cuisine. He went on to join the prestigious Four Seasons Hotels and Resorts, where he spent 20 years rising through the ranks to become Executive Chef. During his tenure, Darryl led diverse culinary teams across a range of kitchen environments, from luxury fine dining to large-scale banquet and event operations, including 5-star, 5-diamond properties.

In 2015, Darryl joined forces with Chef Robert Irvine, becoming an essential part of Irvine’s culinary leadership team. He has since orchestrated and executed events for audiences numbering in the thousands, managing complex logistics while delivering innovative, high-quality dining experiences that align with Robert’s mission of excellence and impact.

Beyond the accolades and large-scale productions, Darryl finds his greatest fulfillment in serving those who serve us. Through the Robert Irvine Foundation, he has had the honor of cooking for—and often alongside—active-duty service members, veterans, and first responders at military bases, recovery centers, and community outreach events across the country.

Darryl’s leadership in the kitchen is matched by his heart for service, making him a key force behind the culinary excellence and mission-driven work that defines the Robert Irvine brand.