Having trained in Michelin-starred Gravetye Manor in the UK, Darren Robertson moved to Australia in 2001 for Tetsuya Wakuda. He stayed at Tetsuya’s for eight years during which time he was Head Chef for three years when the restaurant held three Chef Hats and was voted the 5th best restaurant in the world in 2007.

Along with some like-minded mates, Darren opened the first Three Blue Ducks in Sydney, where they decided to grow some of their own produce to jazz up the menu. Darren champions sustainability and using ethically farmed produce.

“We had a little kitchen garden with a few chooks and some beehives. And then we created a bit of a food hub in Bronte, with planter boxes and composting.”

That little venture grew to what Darren co-owns today, Three Blue Ducks in Rosebery, Byron Bay, Nimbo, Bellingen and Melbourne, as well as Rocker in North Bondi.

Darren has also co-produced Lifestyle Food’s ‘Darren Robertson’s Charcoal Kitchen’. He was also the co-host of Channel 10’s ‘Recipe to Riches’, has appeared on Master-Chef, Iron Chef USA, The Great Australian cookbook, a guest judge on MKR and the online show ‘Pretty Good Feed’.

Darren is the co-author of three cookbooks and a contributor to Delicious. He is also co-director of Tasting Australia, an Ambassador for the Australian Cancer Council, and sits on the judging panel for the Australian Delicious Produce awards.

When he’s not foraging or surfing, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his fiancée - meteorologist, journalist, TV presenter and food author, Magdalena Roze, and sons Archie and Charlie.