Brian Duncan

Brian Duncan


Paddington, Sydney.


I’ve worked at numerous places from Jupiter’s Casino Gold Coast, Regent Sydney, Lodge at Vale – Colorado USA, Claridges in London, Dorchester in London, Hotel Niko Sydney, Paddington In Sydney, International Restaurant Sydney, Four in Hand Sydney, Level 41 Sydney, The Establishment Sydney and now Hunters Quarter in the Hunter Valley.

Have you always wanted to be a Chef?

I have wanted to be a chef since I was about 10, my grandmother was a great cook and inspired me.

How would you define your style?

Modern European.

What is your feature flavour these days?

Anything smoked.

Obsessive compulsive about?


Your greatest culinary inspirations/influences: 

My grandmother and Alan Ducasse.

What do you love about this business?

Making guests happy- offering them a great experience every time they walk through our doors.

An ingredient you can’t live without?

Extra Virgin Olive Oil.

Most ‘eyebrow raising’ menu item?

Duck prosciutto with baby leaves, white peach, marinated feta and 15-year-old balsamic.

Signature dish:

Seared king prawns, scallop dumplings in a shellfish broth. 

Hunters Quarter

Hunters Quarter

Experience elegant dining in a relaxed atmosphere when you feast at Hunters Quarter restaurant, located in the Cockfighters Ghost Vineyard on De Beyers Road in Pokolbin. Offering stunning views across the Hunter Valley, Hunters serves captivating dishes on a private terrace among the vineyards while aweing guests with a sophisticated interior design and steeply sloping ceilings. From a menu delivering pure flavours and textures in every dish; opt for entrees of seared scallops, spanner crab, dashi custard, seaweed, pickled fennel and nori crumb, before roast duck breast, spiced stone fruit, Amaranth, bitter melon and wild rice. Carnivores will delight over grain-fed beef fillet, kipfler potato, pangrattato, onion and marjoram; leaving room for Summer berry and mango Eton mess to finish.

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