How would you describe the concept and vision of Dué?
Jang: Dué is a globally inspired concept rooted in French and Mexican cuisines. We aim to deliver an exceptional culinary experience that explores diverse flavours from around the world in a fun, unpretentious environment. Our menu, crafted by Jesús, reflects a commitment to using the freshest ingredients in their purest form, and guided by nature and seasonality.

Why is French cuisine part of the mix? 
Durón: France has strongly influenced my career. My time in France made me realise that French cuisine transcends mere recipes and combinations. I learned to cook in France, where the foundations of culinary art are widely practised and recognised worldwide. When you’re there, learning to cook involves following seasons, respecting ingredients, working with the broadest range of products possible, and prioritising efficiency and consistency. Observation is vital for a chef; being present in your five senses helps filter everything nature is expressing and allows you to convey it artfully on a plate.

Dué will combine artistic, musical and natural elements in its decor and ambiance—what’s the story behind this?
Durón: I truly enjoy these elements. Art and music are disciplines deeply connected, perhaps more so than we realise. The movement and dexterity of the hands are inherent in all these disciplines, prompting me to contemplate the myriad connections that exist. It makes me reflect on the idea that, with more practice, the hand becomes more adept at performing tasks.

Together, these elements create a synergistic environment where diners can savour delicious food and engage with their surroundings on multiple sensory levels, thus making the overall experience memorable and unique.

Lindsay, what new insights are you bringing back with you from your time in Mexico?
Jang: I anticipate living in Mexico City at some point in my life. Every time I go there, I am happy, inspired; it reminds me of the places in the world where there is so much passion in hospitality and F&B. Covid-19 was so hard for our industry, and we are still navigating what the present and future hold for restaurants. I just love being somewhere that feels hopeful, and Mexico City feels that way to me.

How do you want your guests to feel when they walk through the doors of Dué?
Jang: We aspire to create a dining experience that transcends the ordinary, leaving our guests with a sense of awe and satisfaction: “How did he make that perfect bite?”, and “That was so much fun!”. We want them to feel transported to different corners of the world through our flavours, to appreciate the artistry in our presentation, and to leave with the memory of a truly exceptional culinary journey that wasn’t stuffy, that doesn’t feel like traditional fine dining, and that brings them back weekly.

Durón: I aspire to craft an immersive dining experience for our guests, where they not only relish delectable dishes but also become part of a multisensory journey. Upon entering, I want them to feel a harmonious blend of art, music, and nature that resonates with their senses. Throughout their meal, my goal is for them to engage with the surroundings, enhancing the enjoyment of each bite. Upon departure, I hope they carry not just the flavours but also the essence of the entire experience—a blend of culinary excellence and a rich sensory tapestry. Our goal is to create a magical experience in a timeless space for everyone.

What's next for the two of you?
Jang: Our immediate focus is on the global tour of Dué this year, offering a taste of what’s to come in London in 2025. We are excited about the pop-up experiences and refining our concept along the way. 

Durón: Our journey is an ongoing exploration—a fusion of influences that continues to evolve. We are committed to pushing boundaries while staying true to our essence. The future holds exciting possibilities!

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