“I’ve always been inspired by the fact that food, quite simply, brings people together. And food that is thoughtfully prepared and presented only deepens that sense of happiness. At Duck & Waffle, we’re empowered to be creative with access to premium local, seasonal and when possible, sustainable ingredients. It’s truly a gift, everyday.”
An integral part of the Duck & Waffle London culinary team since its opening in 2012, Executive Chef Daniel Barbosa’s passion for culinarycreativitystartedinhisnativePortugal. 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 restaurants including 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 very soon promoted to Chef de Partie.
After his tenure at Dehesa, he joined 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, Chef de Cuisine and ultimately the Executive Chef since December 2018. Daniel remains humble and modest, despite taking on the most high-pressure position behind the burners.
With over 6 years of experience at Duck & Waffle London, he now takes up a new challenge and a new journey – the opening of Duck & Waffle Hong Kong in September 2019. As Executive Chef, Daniel will continue to elevate the culinary aspect by preserving brand authenticity and striving for even more creativity.
“I’m excited to enhance Duck & Waffle’s reputation for playful flavor combinations and fun twists on traditional European dishes,” he says. “While keeping the favourite mainstay dishes like Foie Gras Crème Brûlée, I will be bringing new elements to the menu by adding my own inspired creations and embracing local tastes and seasonal ingredients.”