By Nicole Di Tomasso
Born into an Italian family where food was not just sustenance, but a central part of their culture, Zachary Darke was immersed in the art of cooking from his early childhood. He often found himself standing beside his grandmother, helping her prepare lasagnas, bake fresh bread and pick vegetables from their backyard garden.
“I also helped my grandmother make wine, but she wouldn’t let me drink it,” quips Darke.
Darke’s love for cooking only grew as he got older. Growing up in Kelowna, B.C., he attended culinary school at Okanagan College. Shortly after completing his culinary training, Darke won the Top Young Chef B.C. Award. From there, he spent time working at Hotel Eldorado in Kelowna, B.C. and Wedgewood Hotel & Spa in Vancouver as a line cook. In 2015, the young chef moved to Toronto to join Biff’s Bistro, working his way up from line cook to sous chef. Since then, he’s enjoyed successes including stints at Michelin-recommended restaurants Lapinou and Bar Chica, as well as Oliver & Bonacini’s Maison Selby. He also won the Gold Medal Plates competition in Toronto.
Most recently, Darke joined Parquet, an elegant and modern French bistro in Toronto, as its new executive chef. With seating for 45 and a 16-person bar, as well as a Parisian café-inspired patio, the restaurant was added to the Michelin Guide in 2023 and named one of Toronto’s Best New Restaurants by Toronto Life magazine.
At Parquet, Darke has ushered in a new fall menu that offers refreshing approaches to elevated classics. His contemporary French-inspired menu additions include a fresh tomato and camembert salad with Niagara, Ont. tomato vinaigrette, a warm, herby composition of chanterelles and corn ($18); a French version of classic seafood linguine with Fogo Island shrimp and crab, lobster butter and cherry tomatoes ($36); and a Poulet Royal featuring a half chicken prepared three ways and served with a trio of sauces, a bed of zucchini and housemade brioche ($85). The new dishes join established Parquet favourites such as the Digby scallop crudo ($23), steak tartare ($19), fettuccine ($28) and duck
confit ($38).
“French is my forte,” says Darke. “I’d describe my culinary style as bold and rustic. I like to take something simple and elevate it to make it the best it can be. These dishes at Parquet are simple yet elegant.”
With nearly 20 years of culinary experience under his belt, Darke says his “greatest accomplishment so far has been working at three Michelin-recommended restaurants. I find that very fulfilling.”
Looking ahead, Darke strives to earn the Bib Gourmand award or a Michelin Star at Parquet. Personally, he looks forward to raising his newborn son and teaching him how to cook. “My son better like oysters and steak tartare,” he quips.
