Duane has always enjoyed cooking and from a young age, he knew it was what he was meant to pursue in life. Eager to get into the industry at the age of 13, he started at the roots in a kitchen washing dishes. It wasn’t long before he was moved into kitchen preparation and his career was on its way.
Duane gained his formal qualification and completed his trade certificate at Frasers Restaurant in Perth, voted one of the top 100 Restaurants in Australia. He then moved onto become Head Chef at the Core Cider House, where he designed multiple menus around the seasons and the restaurant was awarded Gold Plate Finalist in Three Categories, during his time there.
Food is his passion and making people happy through his food is what gives him the most satisfaction. Getting a compliment from someone enjoying the food he creates, is what drives him.
Working in Australia and New Zealand, Duane has also travelled and tasted his way through Malaysia. He has an appreciation for all food however his two favourite dishes to prepare and cook are Pork Belly and Italian cuisine.
Meticulous in his trade, the one thing that Duane ensures remains consistent in his job is a clean kitchen. Duane has been very popular with clients commenting on his outstanding food and professional service.Book Chef