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Dennis Duncanson

Born: Euston, North London

History: I started my journey working in an East London bakery at the age of 15 learning the In's and outs of the baking world, I

then moved on to working in pub kitchens in the heart of London's west end where you could say I learnt the basics of the kitchen that are still so valuable to this day. After working in pub kitchens for nearly 2 years I finally got the big break I was after. I was selected to be part of the Jamie Oliver Fifteen training program, which just took learning to a different level. I graduated after a year then went on to train fellow grads for a further 3 years. I then spent a year working in Padstow Cornwall at Rick Steins seafood restaurant. Then back to London I spent a year with the Italian legend Gennaro Contaldo at Passion restaurant, which really cemented my love for Italian food. My next gig was personal chef to Claudia shiffer in London and Spain.

Also along the way I have been lucky enough to travel to many country's with work including spending a year in Melbourne with Guy Grossi. Also in my career I've had the pleasure of cooking for world leaders at 10 downing street, Brad Pitts 40Th birthday party and many many more great gigs over the years...I now live on the Gold Coast with my wife Leigh and daughter Lollie where we have been for the last 10 months. We have set up Fingers and Bones catering, we have a food stall at the Carrara markets/Miami Marketa. We have also done live demos at the Gold Coast Food and Wine Expo as well as the International Food, Wine and Music Festival.

Have you always wanted to be a Chef?

Being a chef has been in the bones from a young age as my dad was a chef in the merchant navy and I was always under his feet in the kitchen.

How would you define your style?

“old skool” classics, hearty, seasonal and I love to use the underrated & forgotten about cuts of meat.

What is your feature flavour these days?

I'm going through a chilli spell at the moment. Everything at home is being laced with stuff.

Obsessive compulsive about?

Organisation and cleanliness in the kitchen (everything has a home chef).

Your greatest culinary inspirations/influences:

My wife (who is also a chef who I met 10 years ago working at Jamie's fifteen restaurant) of course Jamie himself and the legend and great friend Gennaro Contaldo.

What do you love about this business?

That no 2 days are the same.

An ingredient you can’t live without?

Am I allowed 2? salt and fresh herbs (without the 2 cooking wouldn't be the same).

Most ‘eyebrow raising’ menu item?

Pigs head Ravioli with crispy pigs cheek.

Signature dish:

Not a particular one but I'm know for slow cooking underrated cuts to maximum flavour.