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Inspiring Conversations with Heberto Segura of Duck & Drake Kitchen

Today we’d like to introduce you to Heberto Segura.

Born and raised in the Dominican Republic; Heberto, while attending the Florida Culinary Institute / Lincoln College in West Palm Beach, worked through the ranks in the kitchens of the Boca Raton Resort & Club, as well as H20 las Olas, Le Vie Maison, Blue Moon Fish Co before pursuing opportunities in Las Vegas, St. Marteen & Anguilla with positions ranging from Chef and Culinary consultant to Restaurant development for The Harwell Group to Executive Chef of New York New York Hotel and Casino. He was most recently Executive Chef at Raglan Road Irish Pub the Gastro Pub in Disney Springs.

Rona a consummate self-taught professional and culinarian with a passion for baking and pastry started her journey in California after moving there from Mexico where she was born, raised. Rona started working in restaurants in California before moving to las Vegas where it picked up a great deal of speed. Developing and honing her cooking skills in the fast-paced kitchens of the Cheesecake factory and The Grand Lux Café, before moving on to work in the renown kitchens of the Venetian Hotel & The Palms Casino Resort before joining the Caesar’s Palace where she held positions at mush heralded Rao’s Italian and Payard Patisserie & Bistro.

We all face challenges, but looking back would you describe it as a relatively smooth road?
A kitchen career is hardly a smooth road, For Rona specifically, being a woman in the kitchen and the language barrier made it difficult because many times you may be looked at as just another pair of hands, but being able to work hard and excel at what she did, made her stand out. Working with people who appreciated the effort as well. For me personally; once you learn how rigorous and competitive this business is, you start to understand the commitment and hard work it takes to move through the ranks. It’s up to the individual to not only do the work but also put yourself in the best possible position in order to move ahead in your career.

Going through these motions while still being a mother to our 5 children is definitely double the challenge, but I’m very happy we have been able to manage and navigate through it.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
While we started as a Pop UP, we realized that if we had a better-equipped kitchen, we would be able to be more creative and push the envelope a little more in regards to the food and service we would present. So we had a custom-built, traveling kitchen (a food trailer) and worked the rounds of some of the area’s finest craft breweries, distilleries. While we started as a Pop UP, we realized that if we had a better equipped kitchen we would be able to be more creative and push the envelope a little more in regards to the food and service we would present.repeated

So we had a custom built, traveling kitchen (a food trailer) We have been able to find a home at Digress Wine the super chill wine bar in College Park by way of a residence where we currently serve Wednesday to Saturday; as well as offering curated wine dinners and special events. We believe some of the things that sets us apart is that we offer upscale comfort food, global cuisine which is very relaxed but with a twist of adventure. While featuring local product form many of the areas micro farmers and producers to provide our guest with a very unique experience of unpretentious yet high level of dining experience. Our service is not what you would expect from a food truck. The creativity; Our menu changes often and this is exactly what we wanted when we decided to do this, to have our own place where we could cook by feel, cook what we wanted, expose people to different flavors or item they may have not tried before, while bring unity and happiness by way of our table.

Let’s talk about our city – what do you love? What do you not love?
Likes Some of our likes; The community support, amazing how so many people have come together through these difficult times. The growing food scene, so diverse, and so much talent. Some many local crafters and producers, pumping out amazing things. The people who are always willing to work with you and share your brand and message. Dislikes 1 hour to the beach is too long when pressed for time. Too many people think there is nothing beyond the parks, so it’s up to us to change that picture and get people to come out and experience the real Orlando. (we love the parks and the job opportunities they afford the the locals, but still).

Contact Info:

Image Credits

Katherine Nguyen @katherinenphotography

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