Darryl Bell Jr.

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 embarked on his first entrepreneurial venture, it had Kansas City written all over it.

Darryl had known since he was 8 years old that he wanted to be a chef. While his siblings 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 cornbread for the family.

After graduating from culinary school in Kansas, Darryl made the move to Napa Valley to work under Chef Thomas Keller. He started at Bouchon as a Chef de Partie before eventually rising to Executive Sous Chef. Darryl continued to build on his line of barbecue products through his time as Chef De Cuisine of Michelin-starred PRESS restaurant. Through it all his products have remained unequivocally: “Chef Created. Kansas City True.’’

Darryl has set out to redefine the BBQ experience. Using the culinary knowledge gained from his many years of Michelin training and over two decades experience of working with smoke and fire, Darryl combines both of these worlds to create something that is truly unique. When Stateline Road Smokehouse opened, it became the first Black-owned restaurant in the City of Napa since the 1800’s.