Doherty led the opening team when the 24-hour dining room launched on the 40th floor of London’s Heron Tower in 2012.
As executive chef and later chef director, he had full creative control of the eclectic menu, which includes ox cheek doughnuts and foie gras crème brûlée.
The chef also oversaw the launch of the restaurant’s fast-casual spin-off, Duck & Waffle Local, at London’s St James’s Market scheme in 2017 after two years of planning.
A spokesperson for Duck & Waffle told BigHospitality: “Tom Cenci has been our executive chef at Duck & Waffle for the last year while Dan has been working as chef consultant and director and has now moved on to focus on his own projects.
“We look forward to seeing all the great things to come for him as we know there will be many.”
In March Doherty hosted his pop-up supper club Sprout in Harvey Nichols stores in Leeds, Bristol and Birmingham.
He will also be appearing in a new eight-part BBC series, Britain’s Best Home Cook, from 3 May. Doherty will be judging amateur cooks on range of culinary challenges alongside Mary Berry, and produce expert Chris Bavin.
Doherty is also co-founder of the TMRW Project with food writer Anna Sulan Masing and general manager Emma Underwood. The project includes Chefs of Tomorrow, which gives up-and-coming chefs the chance to cook, create and serve a dish to a full restaurant.