English born and raised, I came to Australia in 2014, where I quickly joined the Three Blue Ducks at their original outpost in Bronte, Sydney! This is where Andy met Mark and Darren as they were guest chefs on the show. He hopes to educate other chefs and the City of Brisbane about cooking food thoughtfully, encouraging them to steer away from buying pre-packaged food and opting instead to take joy in making everything from scratch. In 2004, Lauren completed her apprenticeship, having worked in one, two and three hat restaurants. I started with working on the floor, and not long after I started I began talking to the owners, highlighting my experience in events coupled with sending my CV to them every week for 2 months!!! I really wanted to show them just what I could bring to the company. It makes it all worthwhile and reassures me that this is exactly where I am meant to be. Rosebery; Brisbane; Functions and Weddings; Recipes; News and Events; Shop and Gift Vouchers; Contact. Other menu options include BBQ prawns, porchetta, sticky chicken, pumpkin salad and a buttermilk chicken burger (to name a few). Not quite the upper end of the industry, but a brief stint at McDonald's was at least the first step on the ladder. I get to work across all three restaurants, which means no two days are the same. The Ducks have opened Laurens eyes to the world of growing your own food, not limiting yourself to one style of menu or cooking, how to reduce your wastage by utilising 100% of a product, and reducing packaging waste, and most importantly the balance of work and life! Being able to talk to people all day about a product I'm super interested in is my definition of "living the dream". Andy read, he researched, he watched and listened and saw every opportunity as a learning opportunity. One favourite spot was Morocco where he met future Duck, Mark Labrooy. Born in Surry Hills in the heart of the Sydney City, Sam Reid was drawn to the salty brine of the ocean from a young age. Thank you for your interest in booking a table at our new venue at URBNSURF in Melbourne. I have been cooking ever since I can remember, one of my first memories is making bread with Mormor (Mum’s Mum). Andy was only one exam away from becoming a fully qualified Electrician, but knowing he wasn’t satisfied with being a sparky for the rest of his life, he took a dare from one of his good mates to enter as a contestant on MasterChef 2012. Please note - we have some venue closures in the coming weeks. It’s amazing to work alongside so many like-minded people. Mark started his career in cooking straight after high school in 1999 and landed an apprenticeship under Klaus Huber, the executive chef for Bennelong and the Opera House restaurants. It was 2010 when the penny dropped and the idea behind Three Blue Ducks came to fruition. In 2016, Three Blue Ducks Rosebery opened with co-owner Andy Allen, which was awarded a hat in the 2018 Good Food Guide. The idea of moving here wouldn’t go away, and I kept dreaming of creating a life for myself and finding a job in my field. Once he was on the show, Andy was open to admitting he was by far the most inexperienced and weakest cook amongst the group. Here I saw the enjoyment of the diner’s first hand, which motivated me to improve my knowledge and skills. Follow @threeblueducks and 
tag us in your photos #threeblueducks. In 2012, Daz joined forces with like-minded mates at Three Blue Ducks. Having direct contact with who, how, why and where your food is grown is an integral part of my personal and professional life. Darren trained in the UK under acclaimed Chef Mark Raffan at the Michelin-starred Gravetye Manor. Everyday I am impressed by all the staff who work so hard and still manage to laugh and have fun. With little or no experience in Hospitality but plenty of enthusiasm, a background in retail and people skills he knew it wouldn’t be easy.

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