Oli set up duck duck goose in January
2017. Inspired by a two year stint in Hong
Kong, where he discovered how good Cantonese food can be when done right. With an emphasis on Ingredients, Oli's aim is to showcase proper Cantonese food with the occasional contemporary twist.
Alan looks after all things front of house whilst also keeping everyone else in line. He brings with him a wealth of experience, including time spent running Nobu London & China House. And lest we forget his working for the family business, the famous Poons restaurant.