BUFFALO, N.Y. — ​If you're into the local food scene, you're probably familiar with the name Darian Bryan, either as the executive chef and founder of The Plating Society, or as the originator of "pop-up fine dining" in Western New York.

NFL fan? You've probably also heard the name, as Bryan became the go-to chef of the Buffalo Bills in 2020. Recently, he surprised Bills QB Josh Allen with an early birthday dinner.

Although this chef hangs in some pretty impressive circles, he remains committed to giving back to the city that helped him get his big start. One way he does this is through frequent support of the Broadway Market, which consists of independent shops largely abandoned in favor of big name grocers and retailers. While previously working out of the Kitchen @ The Market, he would host events there to encourage others to see what the area has to offer as well.

"Not many people come here because it’s like they’re afraid of the area," Bryan said, "but I try to bring people here as much as I can. I do pop-ups here, dinners all the time, just trying to get people in the building."

Thanks to his loyal patronage, the vendors of the market appreciate the chef as much as he appreciates them.

"I still come here as much as I can to get whatever I can from these folks because I know it's tough," he said while in the marketplace, gesturing toward a collective of vacant stands.

Even in the sometimes hollow environment, the chef is always filled with gratitude each shopping trip.

"Sometimes I reflect back on where I’m coming from, like renting this space," he said, "and now for me to have my own spot soon; it’s a blessing, you know?”

His own spot? It shouldn't go without mention that all of Bryan's success has come before even owning a restaurant, although that will soon change. Inspired by seeing hibachi cooking when he first came to the U.S. and much in tune with the signature style he has developed, Bryan will be serving guests unique experiences in addition to delectable dishes.

"The restaurant is going to be more like a showman concept," he said. "I like to be front and center with my guests. I want to know their stories, I want to react with them, I want to cook with them."

He'll do just that with an oven encapsulated by an island made to sit nearly 40 guests in his new restaurant. There will even be a monitor so that everyone can see and be part of the action at all times. Bryan says he plans to open his restaurant this year, but for now, he works out of The Filling Station in Larkinville. If you've seen him in action, you know he makes it look easy, but his journey to getting to this point has been anything but.

"Life in Jamaica was rough, but it was fun," he said. "I didn’t have light or running water, so I didn’t miss any of that stuff because I didn’t have it. But coming here, you know, and I see I’m like, man, this is how people really live? But I didn’t have that it in Jamaica, so I couldn’t miss it. It’s like, I couldn’t miss snow because I never had snow in Jamaica."

Living in Buffalo, Bryan's certainly had his share of snow by now, as well as hard-earned success and acclaim. His greatest inspiration is his family, both from his native Jamaica and the family he has built here with his wife Jessica, who helped birth the idea of his pop-up dining events.

As the chef continues to expand his empire and secure his legacy, he keeps one common thread to tie everything together, no matter the kitchen he's in or the dish he's preparing.

"Made from scratch with a lot of love!" he exclaimed.