If the heart of a restaurant is its kitchen, then Jonathon Bowers is the driving force behind Duck & Waffle London’s next chapter. As the newly appointed Executive Chef, Bowers brings with him a remarkable wealth of experience, a passion for innovation and a deep-rooted appreciation for quality ingredients. From Michelin-starred restaurants to private members’ clubs and even the Royal Family’s table, his journey has been anything but ordinary. Now, at the helm of one of London’s most iconic dining destinations, he is ready to leave his mark.
Bowers’ love affair with food began long before he ever donned a chef’s whites. Raised in a small village in North East Lincolnshire, he grew up surrounded by farmland, learning firsthand the beauty of fresh, seasonal produce. His childhood was filled with the flavours of homemade jams, chutneys and his mother’s legendary ‘cowboy pie’ – a hearty dish of Lincolnshire sausage, beans and cheese that ignited his early fascination with food. Bowers’ father taught him how to hunt, fish and prepare game, instilling in him a profound respect for ingredients and their origins.
Chef Bowers’ 23-year career has been a testament to dedication and hard work. He cut his teeth in the kitchens of Liverpool and Leeds, where he not only refined his culinary skills but also played a key role in launching an academy restaurant in Leeds. This collaborative venture was designed to train and mentor apprentice chefs, sparking his deep enthusiasm for teaching and guiding young talent.
In 2012, Jonathon moved to London to expand his expertise, joining the Michelin-starred Launceston Place as a Sous Chef under the mentorship of acclaimed Head Chef Tim Allen. Here, he honed his skills in fine dining and the high standards of Michelin-level cuisine. While in London, Bowers’ passion for education led him to the University of West London, where he spent six years as a chef lecturer, sharing his wealth of knowledge on food history, techniques and industry insight. His career then led him to Annabel’s in Mayfair, followed by The Roof Gardens in Kensington, before joining Duck & Waffle as an Executive Chef in 2024.
Bowers believes a great kitchen is not just about exceptional food, it’s about fostering a team. The longevity of Duck & Waffle’s staff, with many team members dedicated to the brand for over a decade, was a key factor in his decision to take on the role. “It’s rare to see such remarkable staff retention in this industry,” he reflects. “That speaks volumes about the environment here – it’s a family.”
Known for its inventive yet comforting cuisine, Duck & Waffle has always embraced bold flavours and playful twists on classics, and Bowers is set on pushing boundaries while staying true to the brand. “We’re working on some exciting new dishes,” he shares. “One of the most rewarding moments is seeing the team’s faces light up when they taste something we’ve developed – it’s that joy that drives me.” Among his favourites? The Duck Barbacoa Tacos, the Whole Roasted Sea Bream with Clams and Jalapeño Gremolata and the indulgent Sticky Toffee Waffle with Devon clotted cream.
With Jonathon’s vast experience, deep respect for ingredients and passion for storytelling through food, he is poised to elevate Duck & Waffle London to even greater heights.