Darren Robertson

Travels from: New South Wales

With developed cooking skills, his experience is plentiful

Categories: Celebrity Chefs, Sustainability and Environmentalists

Full Presenter Profile & Bio

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. Darren stayed at Tetsuya’s for eight years.

In his time at Tetsuya’s, Darren worked for three years as Sous chef under Martin Benn, and 3 years as Head Chef. Tetsuya’s sustained three chefs hats, was voted the 5th best restaurant in the world in 2007, best restaurant in Australasia in 2009 and awarded Restaurant of the Year in 2008 in the Sydney Morning Herald Good Food Guide.

In 2010 Robertson spread his wings and started The Table Sessions, a ‘guerrilla dining’ organization that runs pop-up dinners in warehouses, parks, beaches, gardens, rooftops, galleries and theatres as well as one off experiences in established cafés and restaurants. These dinners won the accolade of Best Event 2011 by Australian Gourmet Pages.  

Under The Table Sessions banner, Darren ran a stall at Pymont and Bondi farmers market for a year cooking with produce from within the markets for the public.

Darren was one of the founding members of the Taste of Young Sydney (TOYS), which celebrated experimentation and collaboration in the kitchen and was awarded the innovation award in the SMH Good Food Guide 2010.

In 2011, Darren went into business with a group of friends at the Three Blue Ducks in Bronte. Working with Mark LaBrooy, Sam Reid, Jeff Bennet & Chris Sorrel four guys whom are each passionate about their area of expertise. They created a vibrant hub focusing on sustainability and fresh produce in a relaxed local setting. The Three Blue Ducks were awarded 15 out of 20 by SMH Good Food Guide. 

In 2012, the “Ducks” ran a Pop up restaurant in Falls Creek, snowboarding by day and cooking by night.

In 2015, Darren and Three Blue Ducks opened a restaurant on an 80 acre farm in Byron Bay, complete with, cows, pigs, chickens and acres of veggies growing on site. In 2015 were awards Best regional restaurant in Australia by Gourmet  Traveler.

Three Blue Ducks will open their third restaurant in Rosebery in 2016, one at W Brisbane in 2018 along with Locura in Byron Bay.

Darren continues to be involved in food events around the world including: Omnivore Paris/ NY, Taste of Sydney/Auckland/Melbourne, Melbourne Food Festival, Good Food and Wine show, MasterChef Live, Ted X Australia, WAW gathering Melbourne, Samped Food festival Byron Bay and Tasting Australia. 

TV wise Darren is the host of Darren Robertsons Charcoal Kitchen, has featured on Masterchef, Iron chef USA, The Great Australian cookbook, a host on Channel 10s Recipes to Riches as a Guest judge on MKR, 

Darren is involved in several charities and is ambassador for the Cancer Council and Oz harvest and is the Author of Three Cook books and writes for Spectrum Mag and Delicious.

Darren Robertson - Celebrity Chefs

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