As Group Executive Chef of Duck & Waffle, Daniel Doherty brings a rich and colourful past to the restaurant, and a rare zeal and vivacity manifested in the energy of his team and the flavours of his menu, which pays homage to classic British cookery. Challenging the way people think about food, he explains that as a chef, “there is no greater feeling than to watch someone eat and see a smile come across their face as they have this ‘aha moment.’ That’s what cooking is all about.”
Doherty’s signature dishes include playful, ingredient-driven offerings such as the Foie Gras Crème Brûlée and fan-favourite, the Spicy Ox Cheek Doughnut. Doherty reveals, “I’m inspired by various cultures and traditions, and the way they showcase ingredients in their truest form.”
His culinary achievements have been honoured in the form of prestigious awards and accolades, including the title of “Rising Star Chef,” which he received at the 2013 Tatler Restaurant Awards, his acceptance into The Royal Academy of Culinary Arts as the youngest member to date in 2014 and being named one of London’s “1000 Most Influential People of 2014” in the Tastemaker category by the London Evening Standard.
His success since joining the Duck & Waffle team in 2012 extends beyond the burners. Throughout 2013, Doherty was a weekly contributor to The Independent’s “Dish of the Day,” where he blogged about being a chef, the industry and latest trends. Doherty’s 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 has received unprecedented critical acclaim, landing a spot on Great British Food magazine’s “Book of the Year” line-up with other notable reviews in numerous publications, including The Times Magazine, which raved, “If you can’t make it to Duck & Waffle, you can still start the day in style with recipes from Doherty’s new cookbook.”
In 2015, Doherty became Olive Magazine’s primary chef contributor. In this role, Doherty penned recipes, answered questions from home chefs in an ‘Ask the Chef’ column and posted how-to videos on the publication’s website. 2015 also marked the launch of Chefs of Tomorrow, Doherty’s initiative to showcase and develop the talent of aspiring young chefs in the UK.
With Doherty at the helm at Duck & Waffle, the unparalleled view of London from the 40th floor has been a mere afterthought to the cuisine.