Reservations

About

Welcome to Daryâ

At our elegant-meets-earthy abode, we invite you to enjoy our chefs’ interpretation of Eastern Mediterranean flavours, ingredients and techniques. Our name, which translates to “sea” or “ocean” in Persian, serves as a nod to both our waterfront location and the Eastern Mediterranean seaboard. Led by District Executive Chef Steven Kwon and Chef de Cuisine Wesley Bernard, our kitchen seeks to pay homage to the distinct culinary traditions of the Eastern Mediterranean.

At Daryâ, we believe that sharing and breaking bread among friends and loved ones is one of the best ways to eat. We’re big on reaching across the table to tear, dip and sample your way through roasted cauliflower tagine, manti beef dumplings, spanakopita pie, and slow-cooked lamb shoulder oozing with warmth and spice; as well as our knockout selection of kebabs, housemade dips and spreads, and punchy pickles and salads. Don’t skip our equally vibrant cocktails and carefully curated wine list designed to complement our bold mosaic of coastal flavours.

Our colourful, flavour-forward menu, together with our spirited-yet-relaxed atmosphere is designed to transport you and your guests to a seaside retreat. Whether you’re looking for a date night escape or a dinner that lingers, plenty of adventure awaits at Daryâ.

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Meet our chefs

Chef Anthony Walsh — Culinary Lead

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality and Freehand Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B and Freehand portfolios. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

Headshot of Chef Steven Kwon

DISTRICT EXECUTIVE CHEF

Steven Kwon

As a District Executive Chef at Freehand Hospitality, Steven oversees the culinary operations at several restaurants in the Queen’s Marque district including Daryâ, Drift, Bar Sofia, and more to come. And, as a lifelong lover of the ocean, beaches and the fresh salt air, Chef Steven is happy to call Halifax his new home.

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chef de cuisine

JOHN CHEE

As Chef de Cuisine of Daryâ, Chef John Chee brings over 15 years of kitchen experience in Toronto, New York, Germany, and beyond. Their own Romanian and Balkan background and unique vision blends the traditional with the innovative, bringing it to the foreground of Darya’s Eastern Mediterranean cuisine.

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Buffet Brunch

Enjoy our buffet brunch with $5 mimosas every Sat + Sun from 11:30am–3pm! Reserve your table today.

Weekday Lunch

Enjoy weekday lunch every Mon–Fri from 11:30am–3pm!

Chef Steven Kwon

With more than 20 years of culinary experience, Chef Steven Kwon’s professional journey has taken him across Canada and around the globe.

While studying overseas at the University of Korea, Steven Kwon realized his love for cooking and returned home to Vancouver to pursue culinary arts. After graduating in 2001, he cut his teeth in some of the city’s top fine dining establishments, including Bacchus Restaurant at the Wedgewood Hotel and Elixir Bar & Restaurant in the Opus Hotel. After moving to Toronto, Steven joined acclaimed Chef Lorenzo Losetos’ brigade at George Restaurant. In 2008, he was hired as Chef de Cuisine at Oliver & Bonacini Café Grill, Bayview Village, where he would apply his diverse restaurant experience to execute a wide range of internationally inspired fare.

In 2015, Steven was appointed Executive Chef of R&D, a new restaurant created by MasterChef Canada winner Eric Chong and judge Alvin Leung. Located in the heart of Toronto’s historic Chinatown, R&D served up a creative tribute to traditional East Asian flavours and beloved Canadian dishes. In 2016, however, Chef Steven made the decision to move his family to South Korea and pursue new opportunities. He took an Executive Chef Position at Daily, one of Seoul’s largest restaurants and lounges in the famous Gangnam area.

In late 2020, Chef Steven got the call from O&B Corporate Executive Chef Anthony Walsh. O&B was planning an east coast expansion and needed Steven’s leadership skills as part of their exciting new Nova Scotian brigade. Never one to turn down a challenge, Chef Steven jumped at the invitation to join the team in an exciting series of restaurant openings on the Halifax waterfront.

Now, as a District Executive Chef, Steven oversees the culinary operations at several restaurants in the Queen’s Marque district including Drift, Bar Sofia, and more to come. And, as a lifelong lover of the ocean, beaches and the fresh salt air, Chef Steven is happy to call Halifax his new home.

Chef JOHN CHEE

For more than 15 years, Chef John Chee’s passion for culinary refinement has taken them to kitchens in Toronto, New York, Germany and now, Halifax.  They began their career in Ontario earning a diploma in Culinary Management at George Brown College. They immediately were drawn to the kitchens of Oliver & Bonacini working at Auberge de Pommier, OBCG and Jump restaurant.
 
Driven to secure new experiences, Chef John ventured to New York City securing a position at the Chef Thomas Keller’s Michelin-starred kitchen of Per Se. After cutting their teeth in New York, they returned to catch their breath in Toronto before continuing their Michelin adventure across the Atlantic to work in London at Chef Fergus Henderson’s St. John’s. Pushing themselves to Germany, they immersed themselves in Michelin culinary innovation and experimentation at Restaurant Tim Raue in Berlin and La Vie in Osnabruck.
Returning to Canada, they found mentorship under Chef Ben Heaton of The Grove. Moving with Ben from restaurant to restaurant, they helmed acclaimed Toronto restaurants, Patri, Byblos and Shook as Chef de Cuisine. Chef John’s journey led them to becoming the Executive Chef of Daphne located in Toronto’s financial district before opening their own restaurant with their spouse. Located in Hamilton, Ontario, Fisticuffs was inspired by their partner’s Chinese-Malaysian heritage, and garnered them Hamilton’s best new restaurant. Fisticuffs recreated the flavours of Malaysian street food, with family-style dining, and a craft beer-focused menu.
While operating their own restaurant, Chef John also took on the role of Executive Chef of Gia, a plant-forward Italian restaurant on Toronto’s West End. Securing the restaurant a position on Toronto’s Michelin Guide.
Drawn by Nova Scotia’s beauty, Chef John Chee made the move out east and ventured to Halifax in 2024. Now, John brings their own Romanian and Balkan background and unique vision that blends the traditional with the innovative to the foreground of Darya’s Eastern Mediterranean cuisine.
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Book your table at Daryâ

Now open in Queen’s Marque! Book your table below and follow us @daryahalifax.

Reservations

Hours

Monday – Thursday 11:30 AM – 10:00 PM 
Friday 11:30 AM – 11:00 PM

Weekday Lunch 11:30AM – 3PM

Weekend Brunch 11:30AM – 3 PM

Dinner
Monday-Friday 5PM-10PM
Saturday  5 PM – 11 PM
Sunday  5 PM – 10 PM

Kitchen closed daily from 3 – 5 PM.

Dining with friends? We can accommodate group brunch bookings of up to 12 guests — reserve online!

Please note that all available tables are listed on OpenTable.
Please consider another time if you are unable to find your requested reservation. Thank you for your understanding! Visit our contact page location and parking information.