Three Blue Ducks is proud to welcome Troy Crisante as our new Group Executive Chef, leading the kitchens across all Ducks venues.
Troy brings with him an exceptional depth of experience and a passion for produce-driven cooking that perfectly aligns with the values that have shaped Three Blue Ducks from the beginning.
Originally from Sydney, Troy spent many years working in some of Australia’s most respected kitchens, most notably at Quay, where he was Co-Head Chef for six years. During his time there he helped lead one of the country’s most celebrated restaurants, working closely with Peter Gilmore and developing a reputation for thoughtful, refined cooking grounded in seasonality and technique.
While Troy’s background includes some of Australia’s most acclaimed fine dining restaurants, what drew him to the Ducks was something much simpler. “Cooking great food using incredible produce, surrounded by a team who genuinely care about where their ingredients come from and how they work together - that’s something really special,” Troy says.
At Three Blue Ducks, Troy will oversee the food direction across venues in Byron, Rosebery, Melbourne, Nimbo, Bellingen, Brunswick and Burradoo, working alongside the talented chefs already leading our kitchens. His focus will be on continuing to evolve the Ducks’ produce-led approach to cooking while supporting the teams to create food that feels generous, honest and full of flavour.
Troy brings a huge amount of knowledge and experience, but what we love most is that he shares the same philosophy we’ve always had. Please join us in welcoming Troy Crisante to the Three Blue Ducks family!
