Purveyors of Amazing: Chef Darryl Abraham
This Truluck’s Washington, D.C. Executive Chef is driven by his love of family, competition, and great food.
Now the captain of the Truluck’s kitchen in our nation’s capital, Darryl Abraham traces his passion for cooking back to his mother’s kitchen in the family’s home.
“My family being from Trinidad, cooking is a rite of passage in our culture. And my mom, being the matriarch with seven mouths to feed, she had a lot of helping hands in the kitchen.”
Chef Darryl reflects on a moment from his childhood when he first realized that cooking could be even more than a fun, family pastime.
“It all started when my mother opened a catering service in the mid 90s. That sparked my passion,” he says. “One day I was helping my mom, and she gave me something to try and asked me what I tasted. When I listed off the ingredients, she was impressed and told me I’d make a great chef one day. That really ignited the fire in me.”
Soon after, Chef Darryl’s culinary journey began in earnest.
“When I graduated high school, my first job in a kitchen was at a Chipotle in Miami. I went on to work at various concepts, including Darden, Landry’s, and CraftWorks Restaurants all around the United States. I was fortunate enough to work under a variety of big-name chefs.”
Through hard work and dedication to his craft, Darryl rose up the ranks. Two years ago, he joined the team at Truluck’s D.C., where he serves as Executive Chef.
“The food scene in D.C. is great,” he says. “There are so many cool spots around the city that cater to any palate. And with D.C. being a big seafood city — especially with crabs — Truluck’s fits that image perfectly.”
Despite being a seafood lover, Chef Darryl’s favorite dish is a nostalgic taste of home that always evokes memories of family.
“Curry goat with curry chickpeas and potato, drizzled with tamarind sauce. This dish screams Trinidad and Tobago, the country and culture I represent,” he says.
“Growing up with three brothers, three sisters, and countless cousins, family is a big thing for me. And I love competition. Growing up I was always into something athletic, always trying a new sport. I look for any reason to get into debates about sports, and I’m a huge gamer. My gaming desk is like my Zen garden.”
“Music is another one of my passions, I have no specific favorite artist or genre because I literally listen to everything, and for a while I was a DJ. And the thing about Djing is that it’s very similar Cheffing in a way that your guest responds to the art you’re pushing out. Every now and again I’ll compose a beat or DJ a family member’s party, but as far as top passion being a Chef takes the cake.”
Darryl brings that love of friendly competition to his work as Executive Chef, pushing his team to be their best. He embodies the golden rule of treating others how he’d like to be treated, and he consistently preaches the value of versatility.
“My old chef used to say, ‘In life you should strive to be as versatile as a potato.’ They’re a humble ingredient, but there’s so much you can do with them.”
Now Chef Darryl is the one imparting daily wisdom, and his team at Truluck’s has become an extension of his already large family.
“My favorite thing about Truluck’s is the people I work with. It genuinely feels like family here,” he says. “I love the beginning of every day. Coming into work and greeting my team. Saying a warm hello to everyone just starts my day off in the right way.”
Chef Darryl strives to bring “good vibes and energy” to every interaction — with his Truluck’s teammates and guests alike — and looks forward to making you feel like family.
“For first time visitors to Truluck’s, I would start with a Berry Patch (a zero-proof cocktail made with strawberry, fresh lime, and sparkling coconut), Salt & Pepper Calamari, and of course, our World Class Carrot Cake.”
Well played, Chef. Make a reservation at Truluck’s today and join us for an unforgettable experience. Your table is waiting.