Darryl Moiles
Executive Chef Darryl Moiles began his career with Four Seasons in 1995, working first at Four Seasons Hotel Boston, then Four Seasons Resort Aviara, before joining Four Seasons Resort Palm Beach in 2006.
Moiles sharpened his culinary skills in several kitchen positions, ultimately being named executive sous chef in 2003. In 2005, he was among six finalists chosen to represent the US in the Academie Culinarie de France’s International Trophy de Cuisine and Patisserie.
Moiles took to cooking at a young age, opening DB Moiles Steakhouse while still in high school. A graduate of Johnson & Wales University, he was knighted into the Escoffier Society in 1996 and has participated in several events, including Julia Child’s Tribute Dinner. He has worked as acting executive chef at Four Seasons Resort Scottsdale at Troon North and assisted at Four Seasons Hotel San Francisco.
Having baked pies with his mother and worked alongside his older brother, Moiles now finds that inspiration comes from his two sons, ages 16 and 9, and his wife, Megan.
