Chef Duffy began his culinary career in his native country of Ireland, where he attended culinary school in Galway and later spent two years at the Ballymascanlon hotel. He then moved to Switzerland for a year to complete his apprenticeship at the Restaurant Casino in Bern. Chef Duffy spent the next two years working in some of London’s finest hotels before moving to Bermuda in the mid “70’s where he held positions as Chef Saucier with the Elbow Beach Hotel and Executive Chef at the Royal Bermuda Yacht Club. Chef Duffy came to the US in 1980 to work at the Ritz Carlton Hotel in Boston and soon after took a position as Chef Instructor at Johnson and Wales University in Providence Rhode Island. In 1987 he opened the first of two restaurants, which he successfully operated for ten years. He returned to Johnson and Wales University in 1997 as an instructor and shortly after was appointed to serve as the Assistant Director of Culinary Education. In 2005 he was appointed Dean of the College of Culinary Arts, a position he held for seven years. Chef Duffy has a Bachelor’s degree in Food Service Management and a Master’s degree in Culinary Education. He has participated in culinary events and competitions all over the world including the Culinary Olympic in Germany and was awarded the silver medal of the French government at the New York food show.