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Darren Robertson


After eight years at Tetsuya’s, three of those spent as Chef De Cuisine, Darren has recently spread his gastronomic wings to discover his next great food challenge.

After reading Marco Pierre White’s legendary book White Heat, Darren Robertson’s dreams of art school quickly shifted to culinary ones.

His skills developed in kitchens around Kent and Sussex, before hitting his stride at Michelin starred Gravetye Manor, under chef Mark Raffan. Moving to Australia in 2001 to work with Tetsuya Wakuda, Darren’s obsession with culinary perfection and simplicity has taken him around the world, including assisting Tetsuya at The World Summit of Gastronomy in 2009.

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