Meet Darren Robertson

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UK born Darren Robertson 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 Darren moved to Australia to work with Tetsuya Wakuda, working for three years as Sous Chef under Martin Benn, and three years as Head Chef. 

In 2010, Darren created The Table Sessions, a 'Guerrilla Dining' organisation that runs pop-up dinners in warehouses, parks, beaches, gardens, rooftops, galleries and theatres as well as one off experiences in established cafes and restaurants. 

Under the Table Sessions banner Darren ran a stall at Pyrmont and Bondi Farmers Market for a year, cooking with produce from within the markets for the public. He was one of the founding members of the Taste of Young Sydney (TOYS), which celebrated experimentation and collaboration in the kitchen and was awarded the innovation award in the SMH Good Food Guide 2010. 

In 2011, Darren went into business with a group of friends at the Three Blue Ducks in Bronte. Together, they created a vibrant hub focusing on sustainability and fresh produce in a relaxed local setting. 

In 2015, Darren and Three Blue Ducks opened a restaurant on an 80 acre farm in Byron Bay, complete with cows, pigs, chickens and acres of veggies growing on site, where he lives with his wife Magdalena and baby boy Archie. 

Darren is the Author of Two Cook books and is currently writing his third book. He is also a contributor for The Sydney Morning Herald Spectrum every Saturday. 

 

CLICK HERE TO VIEW DARREN'S SECRET SERVE RECIPE!