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.’