Born in Toulon, France, located off the Mediterranean coast in the country's southern region, Duchene began his professional career in 1997 as an apprentice at La Frégate restaurant in Hyères, France, Hôtel La Caravelle in the Courchevel 1850 region of France in 1998, Hotel Le Maquis in Corsica, France in 1999 and Hotel Krone in Bretten, Germany in 2000.
Additionally, Duchene has worked alongside acclaimed Chef Eric Ripert, co-owner and Chef of New York’s three-star Michelin restaurant, Le Bernardin.
Duchene joined the hotel in August 2016 and oversees the Cast & Plow restaurant as well as the hotel’s banquet kitchen, pastry department and Club Lounge.
Sous Chef John Martin began his culinary career more than 20 years ago as a commis chef at the Conrad International Hotel in Gold Coast, Australia after earning his commercial cooking certificate at Regency College, the largest culinary school in the southern hemisphere. When the opportunity came up to move to Tokyo, Japan, Chef Martin jumped at the chance to work for a variety of restaurant concepts over the course of eight years that allowed him to gather creative inspiration. With a desire to bring his international experience to the U.S., Chef Martin worked in numerous kitchens in Florida and California prior to becoming the Sous Chef at Cast & Plow.