Duncan Campbell was born in Scunthorpe in the north-east of England. He began his career as an apprentice pastry chef in the early 1970s. He progressed to Head Pastry Chef at the age of thirty-one, eventually rising to Executive Pastry Chef at Claridges in Mayfair, London. This was his first managerial role.
Having worked in several five-star hotels prior to this, he felt the need to broaden his scope even further. Duncan was extremely grateful to gain a position at Dallayou Gavillion in Paris, where he was obliged to recapitulate on everything he had previously learnt.
For five years he worked among three Mieuller Ouvriers de France. He is indebted to them, not only for sharing their knowledge, but also for helping him learn the language and culture.
From Paris, his world opened up. He found opportunities to work in New York, the Bahamas, Sydney, Perth, Melbourne, and the cruise ship industry. In between jobs, he has been a strong advocate for education in the industry, spending five years lecturing in London and Australia. He has also written for several professional journals.
Duncan has demonstrated for the British Sugarcraft Guild, cookery schools, exhibitions and for television, and has been successful in numerous culinary competitions in the United Kingdom and abroad. Duncan now lives and works in