UK-born Darren Robertson developed his cooking skills in kitchens around Kent and Sussex before hitting his stride at Michelin-starred Gravetye Manor. In 2001 Darren moved to Australia to work under Tetsuya Wakuda in his eponymous, iconic Sydney restaurant. While at Tetsuya’s, Darren worked as sous chef under the then head chef Martin Benn (Sepia), and then three years as head chef himself.
While Darren was head chef at Tetsuya’s, the restaurant was awarded three chef’s hats consecutively, it was voted at number five in The World’s 50 Best Restaurants (2007), and it was awarded Restaurant of the Year in the 2008 Good Food Guide.
In 2011 Darren went into business with a group of friends – and Three Blue Ducks, Bronte, was born. They created a vibrant hub focusing on sustainability and fresh produce in a relaxed local setting, whilst being unrelenting on quality. Three Blue Ducks, Bronte currently has one chef’s hat.
In 2015, Darren and Three Blue Ducks opened a restaurant at The Farm Byron Bay; an 80-acre working farm complete with, cows, pigs, chickens and acres of veggies growing on site. They source as much as possible from The Farm to keep their food miles low, and embrace produce that is organic or spray free and sustainably farmed. They get almost everything from the local area when it is in season.
The group has continued to grow with two additional restaurants in Rosebery, Sydney and at the W Hotel, Brisbane. Darren also owns Locura in Byron Bay as well as Rocker in North Bondi.