DAN DOHERTY
CHEF DIRECTOR

“Not many people have the luxury to do what they love. I am one of the lucky ones… As a chef, I have the opportunity to be inventive and create truly memorable experiences that resonate with people.”

 

As Chef Director of Duck & Waffle since 2012, Dan 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 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 first 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” lineup 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.

 

 

TOM CENCI
EXECUTIVE CHEF

“It’s not the critic who counts, it’s the man in the arena.” - Theodore Roosevelt

Tom Cenci graduated from the Academy of Culinary Arts at Bournemouth and Poole college whilst working at 5 star, and 1 Michelin, Cliveden Hotel in Taplow, Bucks. Shortly thereafter, he moved to 1 Michelin starred 1 Lombard Street Restaurant, where he worked for a few years before embarking on a stage in Paris at 2 Michelin star Restaurant Laurent. After 6 months at Laurent, he returned to the UK to work in Noble Rot in Mayfair, a trendy private member's club serving modern cuisine. Ready for his next challenge, he ran a small Gastro Pub in West London for 1 year, winning multiple awards for his memorable cuisine. In 2012, he joined the Duck & Waffle team as Senior Sous Chef, where he has since been promoted to Executive Chef.

RICH WOODS
HEAD OF SPIRIT & COCKTAIL DEVELOPMENT

“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.

 

MAURIZIO PALOMBA
HEAD OF WINE & SAKE

“Challenges keep me motivated and passionate. I am always pushing myself to further develop my beverage repertoire. My hope is that my dedication to – and spirit for – hospitality – can inspire my team.”

As Head of Wine & Sake, his charismatic disposition and leadership style emanate on the restaurant floor and behind the scenes at Duck & Waffle and SUSHISAMBA London. Since joining the team in 2013 as Head of Wine & Sake, Maurizio has drawn from a wealth of professional experience and formal education in sake, wine and spirits to curate the beverage lists at Orange Brands Management’s UK locations. He is responsible for not only procuring the selection of offerings and developing relationship with the industry’s top distributors, but also for overseeing front-of-house operations, advising guests on pairings and managing and instructing the team. With two dynamic lists that celebrate beverage from across the globe, Maurizio continually finds new inspiration for the selections at both restaurants.
 
Born and raised in Italy, Maurizio grew up in the heart of Europe, mastering Italian, French, Spanish and the English language, while becoming acquainted with the region’s rich cultural and culinary histories. At age 20, his interest in vineyard management and wine making launched his career in the beverage industry. Maurizio accepted the role of Commis Sommelier at Heinz Beck La Pergola in Rome, a 3-Michelin star restaurant.
 
Expanding his portfolio, Maurizio worked as a Senior Sommelier and Assistant Wine Director at the Connaught Hotel, an Angela Hartnett-Gordon Ramsey holding. In 2008, he moved to Dubai U.A.E., welcoming a new challenge as Deputy Head Sommelier at Burj al Arab Hotel. For the Jumeirah Group, he purchased wine and spirits for 5 restaurants and 2 bars, managed a team of 15, developed training programs and coordinated events. He departed Dubai for 18 months for a Head Sommelier position at La Rue le Bec in France before returning as Acting Head Sommelier, where he was part of the opening team – training the staff, developing programs and managing inventory from the ground up.
 
Bringing his practical experience full circle, between 2007 and 2012, Maurizio became a Certified Sommelier from the Court of Master Sommelier in London, a Sake Specialist at Kobe Shu Shin Kan Breweries in Dubai, and he earned an Advanced Certificate in Spirits in Dubai. He became one of the 1st professionals in London to be selected for the Level III Sake Course at Wine & Spirit Education Trust (WSET). Maurizio is always seeking ways to broaden and reinforce his expertise. He earned a Diploma in Wine and Spirits Level IV from WSET, a topic on which he is now certified to train and teach aspiring sommeliers. In 2015, he consulted on the restaurants’ latest partnership with Bruno Paillard Champagne, overseeing the rare addition of the boutique Champagne House’s Library Collection to both Duck & Waffle and SUSHISAMBA London’s beverage programs.