DARREN, MARK & SHANNON
Darren was introduced to food by Michelin star UK chef Mark Raffan. At 24 he moved to Australia to work for Tetsuya Wakuda. He stayed at Tetsuya’s for eight years where he was Head chef for Three years. In 2010 Robertson started The Table Sessions, a ‘guerrilla dining’organization that runs pop-up dinners and events.These dinners won the accolade of Best Event 2011 by Australian Gourmet Pages.Darren is one of the founding members of the Taste of Young Sydney (TOYS), which celebrates experimentation and collaboration in the kitchen and was awarded the innovation award in the SMH Good Food Guide 2010. In 2011 Darren went into business with a group of friends at the Three Blue Ducks in Bronte.
After growing up in Port Macquarie Shannon moved to Sydney to commence my apprenticeship with the Mode Group working at many locatioms around Sydney. At the completion of my four years he started work at Tetsuyas Restaurant (Three Chefs Hats SMH) for two years (01-02). After leaving Tetsuyas Shannon relocated to the far North Coast town of Bangalow 5mins from Byron Bay were he started his own cafe/restaurant ate and Satiate. He sold them both after 8 successful years, Satiate with One Chefs Hat SMH two years in a row with scores of 15 and 15.5, to relocate back to Sydney and start work at the highly acclaimed Three Blue Ducks in Bronte.
Mark LaBrooy has been cooking since he was 18. He completed his apprenticeship at Sydney restaurant Tetsuya’s. After this he spent 7 years travelling, 2 of those years working as Sous chef at Josef, a fine dining restaurant in Zurich. It was during what was supposed to be brief visit back to Sydney, that LaBrooy and 2 of his close mates started discussing the idea of a café. On a whim, they went to see a an old chicken shop on Macpherson St in Bronte that had just come up for lease, and that day they signed the commercial lease agreement. They called the new venture Three Blue Ducks, and it became a local favourite immediately.