“I’ve always been inspired by the fact that food, quite simply, makes people happy. And food that is thoughtfully prepared and presented only deepens that sense of happiness. At Duck & Waffle, we’re empowered to be creative with access to premium local, seasonal and when possible, sustainable ingredients. It’s truly a gift, every day.”

An integral part of the Duck & Waffle culinary team since its opening in 2012, Executive Chef Daniel Barbosa’s passion for culinary creativity started in his native Portugal.  After attending and graduating from culinary school at Escola Tecnológica, Artística e Profissional (ETAP), Daniel began a diverse career in the kitchen, creating everything from Spanish tapas to sushi at outlets like The Méridien Park Atlantic and several other local Portuguese restaurants in the city of Porto.

The diversity and complexity of London’s culinary universe called to Daniel. Upon moving to London from Portugal in 2013, he joined the highly respected Salt Yard Group’s Dehesa culinary team. Renowned for charcuterie and tapas inspired by Spain and Italy, Daniel worked as a Demi Chef and was soon after promoted to Chef de Partie.

After his tenure at Dehesa, he joined a new spot on the London scene: Duck & Waffle. Not only was the new hot spot perched high above London on the 40th floor of 110 Bishopsgate, the eatery was committed to serving London’s foodies 24/7. As he prepared everything from scratch for the innovative dishes for which the brand quickly became renowned, including the signature Duck & Waffle and the Spicy Ox Cheek Doughnut, Daniel sharpened his significant cooking skills even further.

Daniel’s passion, commitment and creativity found him steadily rising in the ranks in the Duck & Waffle kitchen, from Chef de Partie to Senior Chef de Partie, Junior Sous Chef, Sous Chef, Senior Sous Chef and ultimately to Chef de Cuisine. Now, in the Executive Chef role since December 2018, Daniel remains humble and modest, despite taking on the most high-pressure position behind the burners.

‘My goal is to keep favourite mainstay dishes like the Fois Gras Crème Brûlée and the Nduja & Gruyère bread and add my own inspirations,’ he says. ‘I’m excited to enhance Duck & Waffle’s reputation for playful flavour combinations and fun twists on traditional European dishes, whilst tapping into the creativity of the talented chefs I have the pleasure of working alongside.’



“The foundations of any cocktail are to make something taste delicious. Once you have established the building blocks of flavour you can flirt with boundaries. I like to showcase how diverse and unusual flavours usually found in a kitchen can equally be delivered behind the bar. It is my experiential approach that enhances a multisensory experience allowing cocktails to live outside the glass.”

Under the creative leadership of award-winning Head of Spirit and Cocktail Development Rich Woods, Duck & Waffle's ever-changing cocktail lists feature a diverse selection of spirits and an avant-garde approach to mixology. Since joining Orange Brands Management (OBM) in 2012, Rich has spearheaded and overseen the direction of beverage program at Duck & Waffle as well as at SUSHISAMBA locations across the globe in New York, Miami Beach, Coral Gables, Las Vegas and London.

Impressing critics, connoisseurs and media alike, in 2014 he earned first place in the UK and Ireland Bombay Sapphire’s “World’s Most Imaginative Bartender Competition” followed by second place in the world finals and he contributed to the Duck & Waffle’s cookbook: Duck & Waffle: Recipes and Stories, sharing a selection of his iconoclastic recipes with the world. In 2015, he received the honor of being the first bartender to participate in the prestigious “Who’s Cooking Dinner?”, under his direction, Duck & Waffle was short-listed as a top 10 finalist in the “Best International Restaurant Bar” category for the Tales of the Cocktail Spirited Awards, and he was named one of Evening Standard’s “1,000 Most Influential People.” Rich has made numerous radio and TV appearances on such esteemed shows as the UK’s Channel 4 Sunday Brunch.

At OBM, Rich has the ability to work with a myriad of spirits, satisfying his passion for inventiveness and exploration. His creativity shines in D&W Serves such as the Roasted Cosmo 2.0 and the Chocolate & Blue Cheese Martini. In the spring of 2015, Richard introduced Culinary Cocktails to SUSHISAMBA London’s menu, collaborating with Executive Chef Claudio Cardoso to present libations that pair perfectly with the cuisine, including the Kobe Cocktail and the Coconut Seviche Cocktail.

Rich is a pioneer in the industry. He has raised the ‘bar’ for his contemporaries by distilling his own flavours and aromas, experimenting with intricate methodologies and incorporating diverse and unusual ingredients to transform the cocktailing experience.