Derris Warren is the chef at London Belle an English style pub, located in the Fairfield by Marriott.

Born and raised in Regina, Derris started his love for food at a young age. A story often shared by his mother states that when he was around three years old, she allowed him to chose one item from the grocery store to buy. The blossoming chef chose a green bell pepper and spent the rest of the trip adoring its colour and shape. His fondness of food continued to grow as he would spend his summers driving past the yellow and golden fields of wheat and mustard. He often asked to stop in the valley to go to one of the fresh market gardens. He started his career in high school, as a dishwasher at a local diner. Learning the ropes of the inner workings of a hot and busy kitchen, he soon fell in love with the foodservice industry. During high school, Derris chose to study and further develop his culinary skills. By graduation in 2011, he had represented Saskatchewan twice on a national level, during this time is when Derris met his first mentor.

In the fall of 2016, London Belle opened and Derris and his wife came over. Derris worked as the sous chef for three months before taking over as the Head Chef. Chef Derris is committed to serving high-quality food and is dedicated to supporting local producers as much as possible. Over his time with London Belle, he has participated in many community events, including YQR Beef Month, Mustardfest, Over the Hill Orchard Chef Dinners, Fantasy Food, and So you got beef with Me Competition at Agribition. Chef Derris and Restaurant Manager Emma are both actively involved with the Regina Chef’s Federation. Over the years Chef Derris has become known for having the “best” Fish and Chips in Regina. He also loves to feature different seafood for his guests.

Derris started his culinary apprenticeship at The Willow on Wascana, he later moved around to work and was mentored by some of the top chefs in Saskatchewan. At age 20, he finished his apprenticeship and received his red seal certification. Since then, Derris has worked as Chef de Partie at the DoubleTree by Hilton and as the Sous Chef at the Hotel Saskatchewan where he met his wife Emma who worked in the pastry department.