Dan Doherty is Executive Chef at Duck & Waffle, London's first upscale 24-hour restaurant. In 2013 Dan became a weekly contributor to The Independent
's 'Dish of the Day', where he now blogs about being a chef, the industry, recipes and more and recently joined Olive
magazine as a columnist. His 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 first book, The Duck & Waffle Cookbook
, was selected as one of the cookbooks of 2014 by Observer Food Monthly
and Red Magazine.