Chef Bio: Dan Doherty

“Not many people have the luxury to do what they love. I am one of the lucky ones…”

In this, our first of a series of blog posts about London Chefs. We’re featuring Dan Doherty, Head Chef of the incredible Duck & Waffle, London’s first 24-7 gourmet dining restaurant.

Born and raised in Shrewsbury, Doherty started his career at The Royal Academy of Culinary Arts and then as an apprentice with London’s Michelin-starred 1 Lombard Street under the leadership of Chef Herbert Berger.

Following time served at 1 Lombard, where Berger became a mentor, Doherty joined Noble Rot and shortly after moved to Roux Fine Dining. In 2008, Doherty accepted his first Head Chef position at The Ambassador, a modern European restaurant in Exmouth Market EC1, earning two AA Rosettes, followed by the Head Chef position at The Empress in Victoria Park. In 2010, Doherty moved to The Old Brewery, a restaurant and microbrewery located in Greenwich. As Head Chef, Doherty crafted the Brewery’s highly regarded artisanal menu sourcing wild meats from around the UK and fresh produce from local markets.

In 2012 Doherty accepted the role of Executive Chef at the now iconic Duck & Waffle. Situated on the 40th floor of 110 Bishopsgate, Duck & Waffle is London’s first 24-7 gourmet dining restaurant. Running a restaurant that’s open twenty-four hours a day, seven days a week at the top of a skyscraper in the centre of London is an incredible feat and Chef Doherty and his team of over 120 at Duck & Waffle manage it with flair, having turned the venue into one of the most popular in the city.

2017 saw the launch of Duck & Waffle Local, a new ‘fast casual’ format of the restaurant in the re-developed St James’s Market. This new offshoot of the iconic Duck & Waffle taps into what makes the original tick, taking its playful approach to gastronomy to the street and placing the mighty duck at its culinary core, within a more accessible, speedier and cost friendly format.

Never one to rest on his laurels, 2017 also saw the successful launch of Sprout, with a four-day pop-up at Harvey Nichols, focusing on seasonal ingredients and greenery. Sprout is Doherty’s first standalone dining experience outside of Duck & Waffle and will launch in it’s own permanent venue later this year.

Doherty’s first cookbook, Duck & Waffle: Recipes and Stories, was released in the autumn of 2014, featuring over 100 of his signature recipes and kitchen anecdotes. The cookbook received much critical acclaim and landed a spot on Great British Food magazine’s “Book of the Year”. 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 – informal, easy and as indulgent as ever.

Confidently steering the Duck & Waffle Group ship, Doherty continues to bring his unique culinary skills to the fore with signature upbeat style and a passion for bold flavours and incredible ingredients.

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