Daryl Toms

Daryl’s influence and passion for cooking came at a very young age, as he’s from a long line of chefs. In particular, his grandfather was a successful Chinese Chef.

Daryl spent his early years, working in many awarding winning restaurants and hotels throughout the East Coast of Australia. He then turned to the seas for his next challenge, traveling the globe, cooking on various cruise ships, before reaching the ranks of a Sous Chef for Star Cruises. This experience educated Daryl on the importance cooking with regional, fresh ingredients, as well as leadership skills working with a large number of chefs, all coordinating on various cuisines, with around-the-clock dining.

Next on Daryl’s list, the 2000 Sydney Olympic Games, where he prepared meals throughout the games for VIP in several dining arenas. From there, Daryl took the leap and moved to Japan, to study the art of Japanese cuisine, at several high end Japanese restaurants.

In 2008, Daryl met Phil and a new partnership was formed. His first assignment was the Head Chef and the US Embassy in Tokyo, before being promoted to the Head Chef at Seisen International School. In 2015, Daryl was again promoted and had served as an Operations Managers in Tokyo, supporting other Kitchen Managers and their communities. Daryl was again promoted and is now serving as the Regional Executive Chef of South East Asia.

“As the Executive Chef, my focus is on Cezars basic principles, passion, exceptional quality of food, love, and heart, ensuring every customer leaves with a smile. In addition, I am author, self publisher of my very own cook book on the Essence of Asia which was published in 2019.

Email: daryl@cezarskitchen.com