Darren Robertson

Victoria, Australia

Specialty Areas

Darren Robertson's extensive experience as a chef seems to outstrip his age. He developed his cooking skills in kitchens around Kent and Sussex, before hitting his stride at Michelin-starred Gravetye Manor, under Chef Mark Raffan.

In 2001 he moved to Australia to work with Tetsuya Wakuda, eventually becoming head chef of Tetsuya's for three years. Darren also assisted Tetsuya at The World Summit of Gastronomy in 2009.

In 2010 Robertson spread his wings and started The Table Sessions, 'guerrilla dining' organization that runs pop-up dinners in warehouses, parks, beaches, gardens, rooftops, galleries and theatres as well as caf's and restaurants.

In 2011 Darren went into business with a group of food crazy friends at Three Blue Ducks, a small cool caf? located a short stroll up the hill from Bronte Beach.  The Three Blue Ducks won the Best Breakfast in Sydney accolade by the SMH Good Food Guide within its first year of opening. Three Blue Ducks Falls Creek opened in June 2012, and the Bronte site won more awards in 2012 and 2013.

Darren describes his food at the Ducks as 'not fine dining, more a neighborhood Restaurant using really good ingredients', and this simplicity are replicated in his recipes for TV and his books. The Ducks team has created a rooftop vegetable garden, which supplies the restaurant, in keeping with their desire to reduce carbon footprints wherever possible. He cooks alongside Mark LaBrooy and Shannon Debreceny (also ex Tetsuya); there is no Head Chef.

Darren's new show Charcoal Kitchen, airing on Lifestyle Food, portrays his passion for fresh, seasonal, simple outdoor cooking. He was also a co-host on TEN's prime time show, Recipe to Riches in 2013, and has been a regular presenter on Love to Share, also on the TEN Network. He has had several appearances on Masterchef Australia series 3 and 4, and has appeared on Ready Steady Cook, and The Circle. His book, The Blue Ducks was released in 2013.

Darren Robertson speaker

Other speakers you might like:

Luke and Scott

Bondi best mates, Scott Gooding and Luke Hines, are lucky to be locals but they’re ready to share their knowledge of healthy habits from Australia’s most iconic beach with the rest of the world - starting with the debut release of Clean Living; (a fully illustrated three-week exercise program and menu plan of mouth-watering, paleo-style food); and it’s follow up recipe book Clean Li ...

Simon Bryant

Simon Bryant is a face well known to regional and urban Australia as he and South Australian food icon Maggie Beer are beamed into thousands of lounge rooms and kitchens via the ABC program The Cook & the Chef. The show aired more than 150 episodes over four years, attracting more than 600,000 viewers nationally each week. Originally a motor mechanic by trade, Simon returned to study and while ...

Maggie Beer

Based in South Australia's Barossa Valley legendary Maggie Beer is a self-taught cook, food author, restaurateur and food producer. She and her husband Colin, established the Barossa Pheasant Farm Restaurant in 1978. This became famous for serving locally raised pheasant, along with a high quality paté known as Pheasant Farm Paté. ...

Shannon Bennett

He's the enfant terrible of the Melbourne restaurant scene, if only because of his passion for things French, including foie gras and fine wines. Having fashioned his own innovative ways of cooking without compromise in principles or ingredient, Shannon Bennett of Melbourne's Vue de Monde, is testament to the belief that food can be a wondrous, unforgettable experience. ...

Kate Bracks

What a year this has been for Kate! A full-time wife and mum who dabbled in a little primary school teaching has become Australia's Masterchef. Apart from her cherished role as wife and mother, Kate is taking on public speaking engagements, cooking demonstrations and appearances and is also working on her first cookbook. The book will reflect the 'Dessert Queen' title she was given on Masterche ...
Back to Top /**/