Daryl Ladalle Shular, certified chef d’cuisine (CCC), was born on September 10, 1973, in Winter Haven, Florida, to Nevada Tungstall Robinson and Thomas Lee Shular. He attended Central Elementary School, Stambough Middle School where he played sports, and Auburndale High School where he graduated in 1992. His classmates included pro basketball player Tracy McGrady. Shular earned his A.A. degree in culinary arts from The Art Institute of Atlanta (AIA), where he learned the difference between being a chef and a cook.
Shular worked as a sous chef at Atlanta’s Anthony’s Restaurant from 1993 to 1994; executive sous chef at the Buckhead Club from 1994 to 1995; executive chef at the Doubletree Hotel from 1998 to 2000; and as chef d’cuisine at Spice Restaurant in 2001. He also served as banquet chef at Villa Christina. Since 2001, Shular has been a mainstay of the AIA faculty, where he teaches culinary arts. A member of the American Culinary Federation (ACF) and the National Association of Catering Executives, Shular is an ACF certified chef de cuisine. He is also a member of the World Culinary Association’s Atlanta chapter. The young chef has won more than a dozen culinary competitions including the gold medal at the 2004 Southeast Restaurant Hotel, Motel Show; the gold medal first place award Signature Meal at the Sysco Culinary Salon in 2004; the ACF Nutritional Hot Food Challenge at the Orlando World Marriot in 2004; and the NAEM Invitational Culinary Salon gold medal in 2003. Shular is a three time champion of the Sysco Culinary Competition.
One of the most respected young chefs in the country, Shular is on the board of directors of Pecan Restaurant and Onyx Restaurant, both in Atlanta. Shular was selected to join the United States 2008 Culinary Olympic Team. His goal is to become the first African American to attain the status of Master Chef from the ACI in 2009.
Shular lives with his wife and two children in Atlanta.