Tony Duce was head chef at Fowey Hall hotel before running his own successful restaurant for five years. He was then head chef at The Rosevine hotel before becoming senior sous at Hotel Tresanton whilst he retrained as a teacher at Truro & Penwith college, responsible for the delivery of learning for Steins academy, St Austell Brewery scholarship and Paul Ainsworth apprentices as well as all other apprentices. He most recently took on course writing responsibilities for Hospitality Table Cornwall where he helps to write bespoke courses based on the industries needs and deliver inspirational demos in schools to attract more people into the industry.