Chef Derek Baril recognized his passion for cooking at a young age, when he insisted on cooking diners for his family of four in Maine at the age of 13. He would ride along with his father and visit the local farmers and seafood markets to gather his ingredients for dinner. His first professional chef work in 2009 was at a small bistro serving fresh seafood bought directly from the docks in Potts Harbor, ME. Chef Derek regularly broke down whole fish like Swordfish, cod, monkfish, and haddock and talked directly with the fisherman who came into port. One day he went fishing alongside lobster fisherman and noticed they were throwing back rock crab that were also caught in the lobster pots. He asked the lobster fisherman to hold onto some crab for him so he could try it in the restaurant. These small crab turned out to be a delicious sweet meat that guests enjoyed and fisherman could sell. The rock crab is now known in seafood markets today as Jonah crab.
In 2011 Chef Derek moved to Boulder where he became the Lead A.M. Production Chef at Spice of Life Catering, and Sous Chef for Salt restaurant in the evening. Chef Derek further developed his culinary skills under the guidance of Chef Bradford Heap and after 5 years was given the opportunity to lead a new restaurant called Wild Standard.
Wild Standard opened in September of 2015 supporting seasonal sustainable fishing practices and local farmers. Chef Derek loves to adapt his menu to seasonal availability. You can always expect fresh and new seafood on the Wild Standard menu. Let’s not forget the Raw Bar! Where you can enjoy sipping on a cocktail, slurp down fresh oysters, and enjoying peel ‘n eat shrimp. You’ve got to try the Wild Standard Oyster! Hand selected from Chesapeake Bay, the Wild Standard Oyster is specifically harvested by Ballard Fish & Oyster for the restaurant!
Peal & Eat Shrimp alongside Scallop Escabeche , nicoise olives, serrano, scallions, sun dried tomato, arugula,shallot, and calabrian chili oil
Lobster Bouillabaisse – Saffron Lobster, mussels, gulf shrimp, fennel, red onion, Yukon potato, red peppers, with toasted sourdough bread and red pepper saffron rouille.
Chef Derek has a great partnership with Northeast Seafood for not only supplying the highest quality seafood, but also providing consistently available seasonal seafood suggestions, traceability for sustainable fishing practices and catch locations, as well as varieties of oysters, crab, lobster, octopus, and mussels that fulfill Chef Derek’s highest quality expectations.
Visit Chef Derek at Wild Standard at 1043 Pearl Street in Boulder