Dakake was able to refine his style of cuisine, creating simple and soulful tantalizing dishes, and describes his technique as a combination of “a basic French background with an American flair.”Īfter leaving New York in 1999, Dakake was commissioned by Palmer to open Aureole at Mandalay Bay Resort & Casino in Las Vegas, followed by Charlie Palmer Steak, the first independently owned restaurant ever to be housed in a Four Seasons Hotel. Following graduation, he had the honor of working with Chef Charlie Palmer at Aureole in New York. Dakake obtained his degree in Culinary Arts from Rhode Island School of Design in 1990. Chef Barry believes that these trips to the market and his family’s love for delicious food inspired his passion and desire to pursue a career in the culinary world. Dakake fondly remembers going to the market with his Italian mother twice a week to pick out fresh vegetables and assorted proteins for the family’s weekly meals. Dakake grew up in a family where cooking and feasting were a tradition. DakakeĪ native of Johnston, Rhode Island, Barry S. Main content starts here, tab to start navigating Barry S.