Meet Darryl Bell
You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr. 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 first product, 816 BBQ Sauce, carries the imprint of the area code of Kansas City. A zesty blend of Central Valley tomatoes, Gilroy garlic, brown sugar, vinegar, and a hush-hush blend of spices, it’s just the right amount of sweet, heat, and piquant that reveals itself on the palate like a fine wine. In fact, one Napa Valley winery owner christened it the “Mercedes-Benz of barbecue sauces.’’ None other than Thomas Keller took one taste and put it on his menus served aboard all Seabourn luxury cruise ships.
Since its founding 10 years ago, Stateline Road BBQ has expanded to include a limited-edition 816 Black Truffle BBQ Sauce (in honor of the Kansas City Chiefs’ back-to-back Super Bowl appearances), as well as a dry rub, and brine kit. More products are to come in the future. They are available on Bell’s Stateline-Road web site, and will be available at Stateline Road Smokehouse opening early 2023.
Bell having grown up volunteering at soup kitchens with his mom, has always been dedicated to giving back. His company was created solely to achieve this purpose. As such, 20 percent of proceeds from sales of his products are split and donated to two children’s nonprofits, No Kid Hungry and the Rafiki Foundation. Those endeavors have already raised more than $20,000.
Even for a man who’s dreamed of being a chef since he was 8 years old, the ascent has been a whirlwind. But barbecue has always compelled his heart and soul. “It’s the pursuit of trying to make it the best and realizing that the smoke and fire are always changing,’’ he says. “They’re alive; they’re not stagnant. It’s always a new experience, one that takes me back home, to the memories of those who cooked before me who are now gone.’’
Bell relished childhood jaunts to Kansas City barbecue joints for family celebrations. When he was only 14, his father proudly relinquished the tongs to the family Weber grill to him. But Bell has known since he was 8 years old that he wanted to be a chef. While his older sisters and younger brother bounded out of the house to play outside in summertime, he spent hours watching “Julia and Jacques Cooking at Home” while hunkered down over the stove, joyously cooking up pots of lentils and pans of hot water-corn bread for the family. His parents knew that if he ever had to be disciplined, the harshest punishment they could levy would be taking away his cooking privileges.
After graduating from culinary school in Kansas, Bell became chef de cuisine at Benton’s Steak & Chop House, before fulfilling a dream to work with Keller. He moved to the Napa Valley to join Thomas Keller’s Restaurant Group and rose over 7 years to Executive Sous Chef position at Bouchon Bistro. It was at Bouchon when he first began seriously refining his barbecue sauce, after brushing it over roasted chicken to serve at staff meals. When the staff began eagerly looking forward to it, Bell knew he had something special on his hands.
He’s continued to build on his line of barbecue products through his stints as corporate chef at innovative cookware company Hestan; executive chef at Foundry & Lux, a three-concept food and drink establishment by Bon Appetit Management; and most recently as Chef De Cuisine of Press restaurant. Through it all his products have remained unequivocally: “Chef Created. Kansas City True.’’ He wouldn’t have it any other way.
In the fall of 2022 Bell set out to redefine the BBQ experience by starting the process of opening his own Kansas City-inspired Smokehouse. Using the culinary knowledge gained from his years of michelin training and over 2 decades experience of smoking meats, Bell will be combining both of these worlds to create something that is truly unique.
While having a meaningful career in fine dining restaurants for nearly 2 decades, there is no denying that barbecue continues to draw Bell's heart and soul back to itself. Working with the ever-changing force of smoke and fire. Accepting that they’re alive and not stagnant. Seeing them transform textures, aromas and flavors. It’s always a new experience, one that takes him back home to his first cook at 14. For Bell, sharing this sentiment and experience with Napa diners is what he is most excited for in his new Stateline Road Smokehouse project that will open in Napa Valley early 2023.