Originally a chef from the UK, Darren is now living in Byron Bay. Darren co-owns Three Blue Ducks restaurant group and Rocker, six restaurants along the East Coast of Australia. Many have received awards, including SMH Chef's Hats and Gourmet Traveller Restaurant of the Year for Three Blue Ducks on The Farm in Byron.

​

Having trained in Michelin-starred Gravetye Manor in the UK, after moving to Australia in 2001, his skills were honed at globally acclaimed Sydney institution 'Tetsuya's'. Rising to the position of Head Chef, the restaurant held three SMH Chef's Hats and was voted the 5th best restaurant in the world in 2007.

​

Leaving Tetsuya's after an 8-year stint, Darren immersed himself in farmers' markets and pop-up food events. Showcasing produce from local farms with guerrilla dining pop-up project "The Table Sessions" and his market stalls in Bondi and Pyrmont. Table Sessions was awarded Best Event 2011 by 'Australian Gourmet Pages'.

​

Darren has co-produced Lifestyle Food's 'Darren Robertson's Charcoal Kitchen'. He was also the co-host of Channel Ten's 'Recipe to Riches', has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook, a guest judge on MKR and his online show 'Pretty Good Feed'.

​

Darren is the co-author of three cookbooks and has contributed for Spectrum, Gourmet Traveller and Delicious, where he regularly sits on the judging panel for the Delicious Australian Produce Awards. He now writes his weekly column “How to be a better cook” on Substack. He served as both food curator and co-festival director for Tasting Australia between 2019–2023 and is an Ambassador for the Australian Cancer Council and OzHarvest.