The Fat Duck

The Fat Duck is a three Michelin star restaurant and our standards are correspondingly high. We have an exceptional reputation and work here is precise, skillful and demanding – sometimes even a little obsessive. It is also stimulating, creative, enjoyable and fun. The Fat Duck experience is not quite a story but more of a journey, one that begins the moment our guests have booked their seat. It is based on Heston Blumenthal’s favourite nostalgic moments, full of adventure, curiosity, discovery and playfulness. Naturally the people we recruit need to have experience relevant to the job, but equally important to us is your passion, energy and determination.

The Opportunities

Our Stories

Melissa Fergus, Assistant Restaurant Manager

I was fortunate enough to meet The Fat Duck team whilst they were based in Melbourne and following an observation day in the restaurant, I knew that I wanted to be a part of their journey.  I joined the team in Bray 2 years ago for the re-opening of the restaurant. It was important that I educated myself in the way The Fat Duck lives and breathes. I began working as a Junior Waitress and then progressed to a Storyteller and I am now one of two Junior Assistant Restaurant Managers.

I consider myself very fortunate but also very proud to part of a passionate, fun and dynamic team, who never cease to improve the guest experience. Being part of The Fat Duck has changed my professional life but also my views on dining and the hospitality industry as a whole.

Working at The Fat Duck provides an inimitable experience for passionate and skilled chefs and front of house staff. Development is always encouraged, and everyone is an integral member of the team to make every visit the absolute best it can be for our guests.

Edward Cooke, Head Chef