Sous Chef

Derrick’s start was originally food running and bussing tables at Barcocina. Transitioning into the expeditor and then into doing desserts and helping with the line over the course of 4 years. A random meet and interaction with Kathy Vega landed him a job at Taste of the Philippines where he has been for the last 2 years. He has become Kathy’s right hand man with cooking from his family roots and learning more traditional cooking and techniques.

Sous Chef

Khadija’s passion for food was ignited in her grandmother's garden in Pakistan, a vibrant and carefully tended culinary haven. This early exposure to seasonal produce and traditional cultivation profoundly influenced her culinary journey. In 2017, Khadija transitioned from her previous career to immerse herself in the world of gastronomy, joining Amú, a renowned French restaurant in Lahore. This pivotal move marked the beginning of her culinary career.

Relocating to the US in 2019 to pursue formal culinary education, Khadija has since made Chicago her home. She currently serves as an Events Chef at Kendall College, catering for a diverse range of events. Her role allows her to blend creativity with precision, continually honing her skills and expanding her culinary repertoire.

Khadija is dedicated to her craft and aspires to one day open her own tea house, where she envisions creating a space that celebrates both the art of tea and the rich traditions of her heritage.

Sous Chef

Michaelangelo has been an integral part of some of Chicago’s most reputable kitchens. Working under some of the best chefs in the city, he spent most of his career working at Next of the Alinea Group, Boka, and the S.K.Y./Apolonia/Valhalla restaurant group.

Growing up on the South Side of Chicago, Michaelangelo is inspired by his mom and dad’s cooking - recipes that came from their hometowns Zacatecas, Mexico and Brownsville, Texas. Working mostly with chefs who focus on sustainability and hospitality led him to pursue his Bachelors Degree in Hospitality Management and Education from Robert Morris University, where he graduated in 2018.

In addition to helping Duck Sel and continuing to work at Apolonia, he is also currently the Culinary Director of El Hongo Magico, a new plant based taqueria in Chicago.

Sous Chef

Caitlin fell in love with cooking beside her Iranian grandmother. While learning familial Persian dishes, she experienced the power of food as a universal language, and soon developed a passion for culinary arts. Moving from Grand Rapids, Michigan to Chicago has created opportunities for Caitlin to build upon her kitchen experience in one of the richest restaurant cities in the world, learning under Michelin-starred chefs to hone her skills.

She appreciates culinary ability to uncover history and tradition while leaving space for playful inventiveness, and believes it is one of the deepest expressions of care. Caitlin is inspired by the opportunity to enhance intimate settings, conversations, and moments over an extraordinary meal, and is thrilled to bring creativity and connection to your dining experience.

Steward

Luis has worked with chef Don for quite a few years. Starting with chef Don at WoodWind and then following him to Venteux, then Duck Sel. He has become the backbone to Duck Sel.

Lead Captain

A Chicago native, Erin grew up learning about food & beverage by eating and drinking her way across the multifaceted culinary tapestry of her hometown. Eventually, a summer job as a server during her college years got her hooked on hospitality. Since then, Erin has learned to love orchestrating memorable dining experiences with an approach to service that blends her background in both casual and fine dining establishments. Bringing a smile to guests faces with good food & drink really floats her duck boat, and she's always ready to welcome guests with good vibes and bad jokes.

Marketing Manager

Meet Mimi, the powerhouse behind Duck Sel's marketing and social media magic! Born & raised in Texas, she has a bachelor’s degree in biology and made the move to Chicago to pursue a career in healthcare. Realizing her true passions were restaurants and marketing, she intertwined the two and turned it into a career in 2018.

Most recently she was the marketing manager for Costera and Nisos Prime, both restaurants in the West Loop. Prior to that, she was the marketing director for Venteux (this is actually where she met Chef Don!) and was also the director of marketing and social media for One of a Kind Hospitality in Logan Square.

Mimi currently freelances in marketing, social media strategy and content creation in the hospitality industry.