Ken Duckworth started cooking at the age of 16, and has been cooking since. At 19, with a deep passion for all things food, Ken decided to make a career in the restaurant business.
After honing his skills for five years at Saddlebrook Resort in Tampa, Ken went on to the world renowned 5-star, 5-diamond resort The Cloister in Georgia. Ken was the lead cook at one of the Cloisters outlets specializing in world cuisine with a southern flair. He went on to become a butcher for the resort, practicing what he considers a lost art. Finally he helped lead the Garde Manger kitchen in the resorts Main Dining Room.
Nicole's New England roots paired with Ken's desire to work in a city with a great restaurant reputation, led the couple to Boston in 1998. There, Jacky Robert took Ken on as a sous chef at nationally acclaimed Maison Robert. Ken and Nicole developed a wonderful and lasting relationship with the Robert family and learned the nuances of working in a family run business. Ann, Lucien and Andree Robert sent Ken to work at Le Relais de Auteuil , a two star Michelin restaurant in Paris.
In 2000 the Robert family gave Ken the opportunity to head up the kitchen as Executive Chef, where Ken truly came into his own. While running the two kitchens at Maison Robert, Ken developed menus according to the seasons, developed an understanding of balance, and saw what it took to run a restaurant. Unfortunately, Maison Robert, a landmark restaurant in Boston for over 30 years, closed in February 2004. Everyone that grew to know the Robert's and celebrate joyous occasions there will certainly carry those fond memories with them forever. Ken and Nicole certainly will.
While enjoying spending priceless time with his 2 year old daughter Emma and wife Nicole, Ken found a small place with a rich history in Gloucester for sale.
Now a young man's passion for food has led him to become a husband, father of three children and to the realization of a dream to be chef-owner of his restaurant with the ability to share with others his "aficion".