Dan Doherty, Duck and Waffle

The  Staff Canteen

The Staff Canteen

Editor 18th August 2016
Dan Doherty

Dan Doherty discusses his role as Executive Chef at Duck & Waffle and his own inspirations with regards to pursuing a career as a Chef.

Name: Dan Doherty

Place of work: Duck & Waffle

Role: Executive Chef

Website: www.dan-doherty.co.uk

Follow Dan Doherty on Twitter: @DanDoherty_

Bio: Dan Doherty is the executive Chef at Duck & Waffle, the restaurant on the 40th floor of London’s Heron Tower. He has recently launched the Chefs of Tomorrow project, a series of evenings showcasing some of the rising young talents in British gastronomy. Dan's first cookbook, Duck & Waffle: Recipes and Stories was released in the Autumn of 2014, featuring over 100 of his signature recipes and kitchen anecdotes. 

Chef Skills

Dan Doherty takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

3 Years.

What made you decide you wanted to work in restaurants?

I don’t think everyone decides. I started as a 15 year old washing up, one thing leads to another and before you know it you’ve fallen in love with food.

Is it a sector that you would advise for Chefs entering the industry?

Restaurants, yes for sure. You have a better connection with the guests.

What experience and how many years would someone need in order to progress to the top level of the industry?

As always it depends on the person, and what they think “the top” is, but I’d say 10 years.

What are your ultimate top five tips for someone looking to start a career in the hospitality sector?

 1. Show commitment.

 2. Be loyal.

 3. Enjoy it, otherwise what’s the point?

 4. Don’t be scared of making mistakes.

 5. Choose where you work carefully, it has a huge effect on the Chef you’ll  become.

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?

It always depends, there is such a variety and it’s so important to choose the right one. Personally, I’m old school. I believe in a classic foundation on which more modern approaches can be built on, but that doesn’t mean I’m right or that it’s the only way.

What are you looking out for on a CV or in an interview if someone was applying to work with you? 

Where they worked, how long they stayed and why they left. That’s literally it.

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The  Staff Canteen

The Staff Canteen

Editor 18th August 2016

Dan Doherty, Duck and Waffle