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REAL FOOD EXPERIENCES ACROSS FOUR VENUES. EXPLORE OUR LOCAL OFFERS.
Andy was only one exam away from becoming a fully qualified Electrician, but knowing he wasn’t satisfied with being a sparky for the rest of his life, he took a dare from one of his good mates to enter as a contestant on MasterChef 2012.
This is where Andy met Mark and Darren as they were guest chefs on the show.
Once he was on the show, Andy was open to admitting he was by far the most inexperienced and weakest cook amongst the group. Andy read, he researched, he watched and listened and saw every opportunity as a learning opportunity. After an 8 month commitment, locked away from his friends and family on some sort of rapid culinary apprenticeship on steroids, Andy emerged the youngest winner of MasterChef with a thirst to learn as much as he could about food.
With learning being at the top of Andy's list he reached out to the boys at The Ducks and took a role down at Three Blue Ducks Pop Up at Falls Creek in 2013.
Then in 2016 Andy officially became part of the group, becoming a co-owner of Three Blue Ducks Rosebery.
A chef with a passionate advocate of farm-to-table cooking, Darren champions sustainability and using ethically farmed produce.
Darren trained in the UK under acclaimed Chef Mark Raffan at the Michelin-starred Gravetye Manor. Moving to Australia in 2001, his skills were further honed working at Tetsuya’s, where Darren rose to the position of Head Chef. At the time, the restaurant held three chefs hats and was voted the 5th best restaurant in the world. In 2011, Darren founded The Table Sessions – a guerilla-style dining experience, which was awarded Best Event by Australian Gourmet Pages.
In 2012, Daz joined forces with like-minded mates at Three Blue Ducks.
Daz is also the co-author of three cookbooks and writes for Delicious. He has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. He is an ambassador for the Australian Cancer Council, Oz Harvest and sits on the judging panel for the Delicious Produce Awards.
When he’s not foraging or surfing, he’s in the kitchen co