After reading Marco Pierre White’s legendary book White Heat, Chef Darren Robertson’s dreams of art school quickly shifted to culinary ones.
His skills developed in kitchens around Kent and Sussex, before hitting his stride at Michelin starred Gravetye Manor. He was trained under acclaimed Chef Mark Raffan, who taught him how to cook in a classical style using produce from the English countryside.
Darren moved to Australia in 2001 to work with Tetsuya Wakuda, where he stayed for eight years. In his time at Tetsuya’s, Darren worked for three years as Sous chef under Martin Benn, and 3 years as Head Chef, where it was voted the 5th best restaurant in the world in 2007, best restaurant in Australasia in 2009 and awarded Restaurant of the Year in 2008 in the SMH Food Guide. Darren’s obsession with culinary perfection and simplicity has taken him around the world, including assisting Tetsuya at The World Summit of Gastronomy in 2009.
More recently, Darren has spread his gastronomic wings to discover his next great food challenge. He started the underground dining experience The Table Sessions, a guerrilla dining organisation that runs pop-up dinners in 2010 and a year later, he joined Three Blue Ducks, an all-star cafe in Bronte. This restaurant, which uses local produce and promote sustainable food practices, has been featured on multiple press and the accolades received including the 2014 Sydney Morning Herald Good Café Guide Awards and 2015 Sydney Morning Herald Good Food Guide (One Hat).