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 Turkey, Greece, Iran, Israel and Lebanon, to name a few.

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.

Headshot of Chef Wesley Bernard standing in front of the water

chef de cuisine

Wesley Bernard

As Chef de Cuisine of Daryâ, Chef Wesley Bernard brings his curiosity and love for Lebanese, Moroccan, Turkish, and Israeli cooking (just to name a few) to the forefront. Balancing an adventurous and playful approach with culinary integrity and cultural respect, Chef Wesley is excited to apply his own thoughtful research and personal travel experiences to Daryâ’s menu and transport his guests through the power of food.

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 Wesley Bernard

Wesley Bernard’s love affair with the Maritimes began at just three years old, when his Nana and Papa would whisk him away for summers at their cottage on the coast of Charlottetown. The days were jam-packed with foraging for chanterelle mushrooms, picking berries, clam digging and even deep sea fishing. Some days, they would stroll down to the harbour and chat with the lobster fisherman. It was there that Chef Wesley’s deep appreciation for the terroir and merroir of the region took shape.

Chef Wesley has spent his entire career striving to emulate the East Coast’s style of hospitality; and finding joy in his ability to provide for people through food. He began cooking alongside his family at just five years old, and as soon as he was old enough to work he started washing dishes at Zellers’ retro diner. After graduating from Humber College’s culinary management program in 2011, Chef Wesley moved to London, England for an apprenticeship and spent several months working for Hilton’s group of hotels. By the time he turned 21, Chef Wesley decided he was ready to take his career to the next level, and that’s where Oliver & Bonacini Hospitality came in.

For five years, Chef Wesley honed his skills at a variety of Oliver & Bonacini event venues across Ontario. From working as Chef de Partie at the newly opened Malaparte at TIFF Bell Lightbox to Windermere House in Muskoka to The Westin Trillium House in Blue Mountain, Chef Wesley cooked for everything from film festival galas to lakeside weddings to corporate retreats. After being promoted to Sous Chef, Chef Wesley continued his tour of O&B event venues, including stints at Toronto Region Board of Trade and Arcadian Court. Throughout his tenure, he found strong mentors in both Corporate Executive Chef Anthony Walsh and Corporate Events Chef Jamie Meireles.

By 2017, Chef Wesley was ready to spread his wings and try something new. He joined the team at The Drake and helped oversee The Drake Commissary as Executive Sous Chef, spending more than three years leading and training young cooks. In 2019, he was awarded Top 30 Under 30 honours by the Ontario Hostelry Institute, recognizing his strong leadership and ability to inspire and rally his team.

When COVID hit and sent the hospitality industry into lockdown, Chef Wesley was forced to reflect on where he wanted to take his career. He felt the East Coast was calling, and he made the leap out to Cape Breton to drive the culinary program at L’Abri, a café, restaurant and bar situated along the breathtaking Cabot Trail. Months later, Chef Wesley reconnected with Chef Anthony Walsh to discuss new opportunities at Queen’s Marque. They both concluded that Chef Wesley would be perfectly suited to take the lead at Daryâ, bringing his curiosity and love for Lebanese, Moroccan, Turkish, and Israeli cooking (just to name a few) to the forefront.

Collaborating closely with Chef Walsh and District Executive Chef Steven Kwon, the trio has integrated a wide variety of flavours and techniques to represent a vibrant cross-section of Eastern Mediterranean countries. Balancing an adventurous and playful approach with culinary integrity and cultural respect, Chef Wesley is excited to apply his own thoughtful research and personal travel experiences to Daryâ’s menu and transport guests through his cooking.

Although Chef Wesley loves to spend his days off cooking for friends and family, he does manage to carve out time for running, biking and swimming in the ocean. When he’s not enjoying the great outdoors, you may find him back in the kitchen experimenting with fermentation and preservation, or diving into a good book.

Book your table at Daryâ

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

HOURS

Dinner
Tues–Thurs: 5–10pm 
Fri + Sat: 5–11pm 
Sun: 5–10pm 

Bar
Tues–Thurs: 5pm–midnight 
Fri + Sat: 5pm–1am 
Sun: 5pm–midnight

Holiday Hours
Dec 24 & Dec 25: Closed
Dec 31: 5pm–late
Jan 1: Closed

Starting Dec 10:
Weekend Brunch

Sat + Sun: 11:30am–3pm

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.