Darren started his career in an Italian fine dining restaurant in the UK, worked in Michelin starred restaurants in Morocco, France and Switzerland and opened his own restaurant "Le Bois Sauvage" in the heart of the Swiss Alps in 2015, focusing on sustainability and local products. He developed the first plant-based diploma in Switzerland with the Culinary Arts Academy Switzerland and has now teamed up with Franziska to combine their knowledge and passion for fermentation and gastronomy.
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