Darren Robertson

Darren Robertson is one of Australia’s best-known chefs, celebrated for his farm-to-table approach, real food ethos, and passion for local produce. Based in Byron Bay, he is co-owner and Culinary Director of the acclaimed Three Blue Ducks restaurant group — spanning six venues from Byron to Sydney and Brisbane — as well as Rocker in Bondi. There are exciting plans for a new agritourism project compromising of a restaurant, bakery and produce store in the Southern Highlands in 2026. The Ducks’ pioneering Byron restaurant on a working farm helped redefine regional dining, earning Gourmet Traveller’s Best Regional Restaurant in 2015.

Darren trained at Michelin-starred Gravetye Manor in the UK before moving to Sydney in 2001, where he spent eight years at Tetsuya’s, rising to Head Chef during its time as one of the world’s top five restaurants. His career since has combined creativity, leadership and a passion for sustainable food, including serving as Festival Director and Food Curator for Tasting Australia, the country’s largest food festival.

A seasoned media professional, Darren has co-authored three cookbooks, hosted Charcoal Kitchen, co-hosted Recipe to Riches, and appeared as a guest judge on MasterChef, My Kitchen Rules, and Iron Chef USA. He also writes the weekly Substack column “How to Be a Better Cook” and is proud to be an ambassador for OzHarvest and the Cancer Council, and Friend of Tourism Australia.