Darryl Bell, Chef

You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell knows that eminently. He'll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger. So much so that when this chef – who's cooked in the celebrated kitchens of Alinea in Chicago, Bouchon in Yountville, Etoile in Napa, Michel Troisgros in Tokyo, Press in St. Helena, and restaurants in France – embarked on his first entrepreneurial venture, it had Kansas City written all over it.

Bell's company, Stateline Road BBQ, is named for the major thoroughfare that divides Kansas City, MO and Kansas City, KS. Not surprisingly, it's a hotbed for great barbecue joints. His company started with their flagship sauce and with its success morphed into Stateline Road Smokehouse- the first Black-owned restaurant in the city of Napa since the 1800's. Bell set out to redefine the BBQ experience by using culinary skills gained from his 15 years in fine dining and Michelin restaurants, coupled with his knowledge of smoking meats, that began when he was 14 years old. Bell honors both his culinary training and Kansas City roots in equal measure at the smokehouse. With the recognition achieved within even just the first year of opening the doors, including semi-finalist for James Beard 'Best Chef California', USA Today's winner of 'Best Kansas City-style BBQ Restaurant' in the country, San Francisco Chronicle's 'Top 25 Restaurants in Wine Country', and so much more, the sentiment has been overwhelmingly positive. With it all, Bell keeps pushing himself via the same love for food that he had as the 8 year old that aspired to be a chef; and hopes to inspire others.