Darnell Reed born in Chicago Illinois. Studied culinary arts at Washburne Trade School. 18 years at Hilton Hotels starting as a prep cook and working my way up to Executive Chef of the Conrad Chicago. In 2015 I made the move to open my own restaurant and now 7 years later we have Luella’s Southern Kitchen which has been in the Michelin Guide as a Bib Gourmand. We specialize in southern cuisine and have served everything from Shrimp and Grits to Mississippi Hot Tamales to Beignets and of course Fried Chicken. We were also named best new Southern Restaurant by the Chicago Tribune and best Soul Food Restaurant by Chicago Reader. My goal is for the city to remember Luella’s brand for offering some of the best Southern cuisine Chicago has ever had.