Dan Doherty leaves Duck & Waffle
Dan Doherty has announced his departure as chef director of Duck & Waffle, London.
Part of the opening team in 2012, Dan worked his way up from executive chef to chef director of Duck & Waffle, London’s first 24-hour restaurant.
The chef is moving on to focus on his own projects including a new eight-part BBC series, Britain’s Best Home Cook which starts on Thursday, May 3.
Dan started his career with the Royal Academy of Culinary Arts, working as an apprentice at 1 Lombard Street, under Herbert Berger. He has also worked at Roux Fine Dining, The Ambassador and The Old Brewery, before taking on the role of executive chef at Duck & Waffle when opened in 2012.
Dan said: “After six years, I’m moving on to focus on my own thing. There’s not much to say at the moment, but I’ve got other projects in the pipeline that will be revealed fairly soon. I can’t reveal just yet exactly what we’re doing until i’s are dotted and t’s are crossed, but it will be good – I promise you! For now, I’m concentrating on the show that’s going to be released next week, and how that’s received, and then I’m looking forward to getting back in the kitchen and cooking in my own restaurant.”
After two years of planning, Duck & Waffle launched a sister restaurant, Duck & Waffle Local in St James’ Market in May 2017. Dan oversaw the launch of the restaurant, which set out to be a more casual, cost-friendly version of the flagship.
A spokesperson for Duck & Waffle said: “We can confirm Tom Cenci is the executive chef at Duck & Waffle, and has been for the last year while Dan has been working as chef consultant & director. Dan has now moved on to focus on his own projects, we look forward to seeing all the great things to come for him, as we know there will be many.”
Best known for dishes like Foie Gras Crème Brûlée and the Spicy Ox Cheek Doughnut, Dan has also published two cookbooks, Duck & Waffle: Recipes and Stories and Toast Hash Roast Mash: Real Food for Every Time of Day.
Dan is also co-founder of The TMRW Project, a collaboration with writer Anna Sulan Masing and Emma Underwood.The project hosts industry talks and events, and aims to connect front of house and back of house, working towards the future of the hospitality industry. One such initiative is Chefs of Tomorrow, a series of dinners with four chefs at CDP level or below cooking one course each. Dan and the restaurant’s head chef are on hand, mentoring the chefs and working with front of house on the event.
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