We caught up with Darren Burn, founder of luxury travel company OutOfOffice.com, which specialises in LGBT friendly itineraries, to learn about his latest projects and what's up next on his destinations wish list. 

What influences do you draw upon to fuel your creativity?
I'm a brainstormer. I often find my creative juices flowing when I'm nowhere near a pen and paper. I try to meditate regularly and despite doing my best to focus solely on my breath, inevitably that's when I have the most clarity and come up with my ideas.
 
What is your current passion project?
We launched OutOfOffice.com only 10 months ago, so that takes up nearly all my time, but it's great to be working on something that I'm so passionate about - travel. I'm determined to explore every corner of this earth before my time is up, so being able to help others to do the same by using our expertise to tailor-make travel experiences is so important to me. Too many people these days just book a room and a flight rather than immersing themselves in a destination. And to be able to say we're one of the only travel companies to place an emphasis on gay-friendly travel is really important to me, too.

What is your idea of food Heaven? Food Hell?
Food heaven - there are too many choices, but anything with garlic usually ticks the box and anything chocolate orange flavoured is up there. A chocolate orange melt in the middle pudding - ideal. Food hell - mushrooms. I just don't understand why you'd want to eat a fungus!

Inspirational quote that you live by?
"It is my belief that we all have the need to feel special. It is this need that can bring out the best in us, yet the worst in us." - Janet Jackson

What city do you find the most:
-Inspirational? Key West
-Invigorating? London
-Relaxing? Sydney 
-Like your home away from home? New York

Favourite ‘blow the bank account’ place you like to stay when you’re treating yourself?
In a glass igloo in Lapland under the Northern Lights. Totally magical.

Favourite restaurant in the world?
The Hunt and Fish Club in New York.

Favourite holiday memory?
Being on an island in Fiji for a week with no phone signal whatsoever. Bliss.

What are your must-have travel essentials?
- Portable phone charger
- Travel pillow
- A comfy hoodie for long flights

What is your next adventure?
Next year I'll be heading to Mauritius, Key West and hopefully the winelands in South Africa. I also am desperate to get over to Japan and the Far East, but that may have to be on 2018's agenda.

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Where did you learn your art?
I’m glad you call it an art, because that’s what cooking is. Apart from being a craft too. Over the years, I’ve worked at Michel Gautier’s Rouzic in Bordeaux; La Chamade Bordeaux and Le Pavillon des Boulevards Bordeaux.
I then moved to Spain for a year because I enjoy the Basque cuisine and I worked at Le Miramar in Biarritz. After that, Paris called and I worked at Hotel Le Crillon. I‘m proud to say that I received 2 Michelin stars and I am hoping for another one. I joined Le Saint James as chef in 2012.

What is the most important thing for you about food?
I love meat, fish and, above all, seafood. What is most important is the freshness, therefore I use local products as much as possible. Luckily, Aquitaine has an abundance of delicacies, so I’m never short of material to create my dishes.

What do you think about fusion cuisine which is so fashionable?
Nothing! If I want to eat Chinese, I go to a Chinese restaurant. I’m a purist, the basic ingredient has priority and should dominate the flavor. There should never be more than three flavors in one dish, and sauces should complement the dish and always be served apart and never poured directly onto the meat or fish. I also use little butter and little cream. When cooking, I like to play with opposing flavors, such as the sweetness of lobster combined with green apples. Presentation is also important because we should eat with all our senses.#

Do you have a signature dish?
Not really, but I like to create my favorite starter: grilled scallops, topped with caviar and a crème flavored with gin tonic. It’s very popular.
 
Do you still play rugby and have a rock band?
I try to keep fit and a little rugby now and then is in order. As for the band, I used to be a member when I was younger. I love New Wave and rock and sometimes I might just pitch in, but there is no time to be a real member of a rock band now.

Inka Piegsa-Quischotte