Darren Robertson

Darren is a chef and long-time advocate for sustainable, farm-to-table cooking. Trained in the UK at Michelin-starred Gravetye Manor, he later moved to Australia and became Head Chef at Tetsuya’s during a period where the restaurant was ranked #5 in the world.

In 2012, Darren joined Three Blue Ducks, bringing his deep knowledge of food, technique and ethical sourcing. He is also a cookbook author, television contributor and passionate educator, both in and out of the kitchen.