Chef Derek was inspired to become a chef after taking a Caribbean cruise with his family at a very young age. During this cruise he was inspired by the elaborate food displays, natural food garnishes and grandiose ice sculptures.
Growing up in San Diego, Chef Derek worked his way up the culinary ladder from dishwasher at a local country club to becoming the chef he is today with Flavor Chef Catering. Through hard work, dedication, and passion Chef Derek knows what it takes to inspire others and how to produce the highest quality meals.
His culinary journey took hold after moving to Colorado where he worked his way up in prestigious private country clubs and luxurious hotels feeding up to 1000 people a day.
In 2015, Derek was given the opportunity to work with Chef Lance Roll and he soon became Chef de Cuisine. Under Chef Lance’s guidance, Chef Derek developed his passion and culinary skills using locally sourced and organic products.
In 2016, Chef Lance had Chef Derek take over the catering division of his business so Chef Lance could develop and grow his Bone Broth business. Working along side each other, the two of them are on a mission to help heal the planet with their passion and skills to cook quality meals.