Three Blue Ducks has announced the appointment of former Quay co-head chef Troy Crisante as group executive chef, marking a significant new chapter for the group as it prepares for an April opening of its highly anticipated Burradoo project in the NSW Southern Highlands.
Located at Burradoo Park Farm, the 600-acre regenerative agritourism precinct backed by Annie Cannon-Brookes, the project has been designed as a working farm and hospitality destination that integrates farming and dining.
The Burradoo offering will comprise three interconnected experiences.
The Bakehouse by Three Blue Ducks will be anchored by long-fermented sourdough, alongside a savoury-leaning selection of pies, focaccias, pizzas, sandwiches and seasonal pastries designed to be enjoyed on the go.
The Farmhouse by Three Blue Ducks will operate as a relaxed café and produce store, showcasing
Burradoo Park Farm’s produce alongside like-minded local growers and makers including Moonacre Farm, Misty Valley Mushrooms and Honey Thief. Blending café dining with high-end grocery, the space will integrate seamlessly with the bakery, offering take-home breads, flowers, preserves and Ducks products.
The flagship Three Blue Ducks Burradoo restaurant will be the elevated yet approachable expression of the Ducks philosophy. Located within a restored farmhouse dating back to 1823, the restaurant will seat approximately 50 guests and include a private dining room. The produce-first dining experience will be shaped by what is grown and raised onsite at Burradoo Park Farm, complemented by trusted local producers.
Troy will work closely with co-owners Darren Robertson and Andy Allen to shape the culinary direction of the restaurant. The menu is currently in development and will feature between six and eight courses, leaning heavily on farm produce.
Guests can expect three to four opening snacks that focus on individual elements of Burradoo Park Farm, such as smoked Burradoo Park beef, sour berry koshu, and new season lamb paired with pasture and whey. Larger courses will embody a whole-animal philosophy, celebrating the ingredient in full while minimising waste.
Troy’s Italian heritage will subtly influence the menu through his approach to simplicity and respect for ingredients and provenance. While not overtly Italian in style, his background in curing meats, preserving and traditional family food rituals informs the way he treats produce and protein, ensuring seasonality and integrity remain at the forefront of each dish.
Troy joins the Ducks following his tenure at Quay, one of Australia’s most celebrated restaurants, where he began as a fourth-year apprentice in 2012 and rose through the ranks to become co-head chef in 2019 under executive chef Peter Gilmore. In between, he honed his craft at three-Michelin-starred The Ledbury in London and held senior roles in well-respected Sydney restaurants including Bennelong and Firedoor.
Raised in a close-knit Italian family, Troy grew up making salami, curing meats and producing tomato passata each summer, traditions that continue to shape his respect for seasonality and ingredient integrity. That grounding aligns closely with the Ducks ethos of honest, produce-led cooking and environmental mindfulness.
As group executive chef, Troy will support Darren and Andy in bringing the Burradoo vision to life while also overseeing menu development and kitchen direction across all Ducks venues, strengthening sustainability initiatives and deepening producer partnerships.
“Burradoo is about cooking good food, closer to where it’s grown, and telling that story in a way that feels honest and welcoming,” said Darren Robertson. “We’re working hand-in-hand with the farm and some great local producers, and that energy flows straight into the kitchen. Troy gets that. He’s serious about food, but he doesn’t overcomplicate it, and that’s very Ducks.”
Troy Crisante said: “There’s a real energy and openness to the group, and Burradoo is such an exciting project to step into. Being part of something that’s so connected to the land and community feels like a once-in-a-lifetime opportunity.”
“Working alongside Darren and Andy on a project that’s so closely tied to the land is incredibly inspiring. I’m looking forward to creating something thoughtful and produce-driven that still feels warm and generous,” he added.
The group has also appointed Stuart Toon, formerly of Rocker in Bondi, as general manager of Three Blue Ducks Rosebery. Stuart will lead the ongoing evolution of the Rosebery venue while also supporting group-wide service initiatives and training programs as the business continues to strengthen its multi-venue operations.
With strengthened leadership across both kitchen and operations, Three Blue Ducks enters its next phase with clear momentum and is preparing for an April opening in Burradoo while continuing to evolve across its existing venues.
