Meeting Red Lobster's Executive Chef Darryl Mickler - Part One

 I first want to tell you a little about Chef Mickler.

Chef Mickler is Director of Culinary Development, responsible for leading the Culinary Development Team in developing creative fresh, delicious seafood for national promotions.  Darryl joined Red Lobster in March 2006, bringing with him a wide variety of culinary experiences.  Prior to Red Lobster, Darryl worked at Walt Disney World, where he was Chef de Cuisine and oversaw all banquet menu development at MGM Studios, Animal Kingdom and Walt Disney World Sports and Recreation.  Before Disney, he was a chef at Les Chefs de France, Darryl’s 1883, McGuire’s Irish Pub and Ruby Tuesday.  Darryl has won numerous medals in national and local culinary competitions and in 2005 was the featured chef at The James Beard House in New York City. He has appeared on radio and television cooking demonstrations, including The Food Network’s “Cooking with Kids” and the Discovery Channel’s “Great Chefs, Great Cities.”

Now I want to tell you about the real Chef Mickler and some of the people who work with him!

When I 1st arrived at Red Lobster for my meeting with the Chef Mickler, I expected to be one of many others in attendance.  Boy was I wrong!  The group consisted of Priscilla Tsai and Kelly Hill, both representatives from Creative Loafing's Eat My Charlotte , Gwen Poth with Tizzerts Custom Cakery and myself.  We had the pleasure of being entertained and dined by Debra Kanter of Daniel J Edelman Co., Consumer Marketing, Kathy Murphy, Directors of Operations Red Lobster, Erica Jaeger Media and Communications Mgr. Darden - Red Lobster and of course Chef Darryl Mickler himself.  The whole event was wonderful.  We had the pleasure of enjoying some really wonderful dishes created by Chef Mickler and staff, some new and some being reintroduced.  But not only was the food great, so were the people.  I have to say that Chef Mickler was one of the most down-to-earth people I've ever had the pleasure of meeting.  He gave us the history of each dish as it was served and you could hear the pride of each creation in his voice. 

I have to admit something that most don't know, unless you've read my cookbook Stir, Laugh, Repeat.  I don't eat raw tomatoes!  When I saw the 1st dish making it's way to the table my first thought was "Oh No.  Raw tomatoes!"  But if you've read my book you also know that I will try almost anything just to be polite.  As Chef Mickler talked about the 1st dish, I took my 1st bite.  He made it sound so wonderful that it could have been made of liver and I would have tried it, even though liver is one dish I DO NOT eat.  And believe me, it was just as good as he made it sound as he described it and I really hated that I only put one slice on my plate.  I'll give you more information on that dish and one of the others in my next post.  Right now I just want to say that I believe through the leadership of Chef Mickler, Red Lobster is in the process of making some very wonderful and tasty changes.

So, check in tomorrow as I tell you about their new appetizers Wood-Grilled Shrimp Bruschetta and their Lobster Pizza!

For more information about what others think about Red Lobster's new menu go to Men's Health Magazine and read their article The Best & Worst Food Industry Changes.  This is quite an honor for them.  And for more information on the changes made to, not just the menu but also to the decor, just click here Red Lobster.