Chef Joe DiMaio brings more than a decade of experience to The Darling Oyster Bar. Inspired by Charleston’s bountiful waters and fields, he’s devised a seafood-centric menu that channels his inner fisherman.
Chilled seafood decorates the rotating raw bar menu, and fried seafood platters, sandwiches and the like showcase DiMaio’s far-reaching culinary skills. With dishes like the “startlingly original” Creole Shrimp, the clam chowder over house fries (fans coined it “Lowcountry Poutine”), and even a “ridiculously good” burger, DiMaio sources local ingredients, infusing classic combinations with new flavors.
DiMaio has already left his mark on the Lowcountry food scene, participating in the Charleston Wine + Food Festival, Atlanta Food & Wine Festival and numerous other cultural events throughout Charleston and the surrounding areas.
Continuing to experiment and refine his innate talents has been instrumental to DiMaio’s success as a young chef; his past experience includes renowned Charleston-area restaurants, including the Old Village Post House and the Ocean Room at the Sanctuary Hotel, which exposed him to the range of eclectic cooking styles represented on The Darling menu.
In helping to craft The Darling’s culinary story, DiMaio emphasizes that a chef’s ability to adapt is critical; creating meals that delight guests consistently and with creativity “will help The Darling live up to its moniker as something near and dear to the heart,” he says. “Cooking what makes people happy – and what makes me happy – is our goal, every day at The Darling.”
DiMaio earned his culinary degree from the Art Institute of Charleston.
 Charleston Magazine
 the Post and Courier