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Dan Doherty - Rendered on: 19/06/2018 20:51:10

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Job Role

Executive Chef

Organisation

Duck & Waffle

Biography

Originally from Shrewsbury, executive chef at Duck and Waffle Dan Doherty started his career at The Royal Academy of Culinary Arts as an apprentice with London’s Michelin-starred 1 Lombard Street under Herbert Berger.
He has since worked at Noble Rot, Roux Fine Dining, The Ambassador (a modern European restaurant in Exmouth Market), The Empress in Victoria Park, expanding his knowledge of modern British food.
In 2010 he became head chef at The Old Brewery, in Greenwich and in 2012 he took on his current role at London’s first 24-7 gourmet dining restaurant 40 floors up in Herron Tower. May 2017 saw the opening of Duck & Waffle Local, a new fast casual, chef-curated restaurant in the re-developed St James’s Market. He is also planning on opening his own solo London restaurant called Sprout.
Dan’s awards and accolades, include the title of “Rising Star Chef,” which he received at the 2013 Tatler Restaurant Awards and his acceptance into The Royal Academy of Culinary Arts as the youngest member to date. In 2014, he was named one of London’s “1000 Most Influential People” in the Tastemaker category by the London Evening Standard.
In 2015 Doherty launched The TMRW Project, which supports people starting out in the industry through industry talks, Chefs of Tomorrow dinners, front of house events, and providing opportunities for those coming up in the British culinary world to connect with each other across the industry and to showcase and develop the talent of aspiring young UK-based chefs.
His first cookbook, Duck & Waffle: Recipes and Stories, was released in the autumn of 2014, featuring over 100 of his signature recipes and kitchen anecdotes. He released his second cookbook Toast Hash Roast Mash: Real Food for Every Time of Day in 2016, which focuses on the recipes he cooks at home for family and friends.