What do you get when you mix Michelin-starred training with playful storytelling, rubber duckies, and dry ice? For Chef Donald Young, the answer is Duck Sel—Chicago’s most whimsical private dining and popup experience.

In this episode of The Perfect Bite, host Sarah Perkins dives into Don’s journey: from growing up with a plain palate in the Midwest to training under iconic French chefs (like Roland Liccioni), cooking in France, earning a Michelin star at an incredibly young age, and ultimately creating Duck Sel, his passion project blending high-end cuisine with a sense of fun.

Don shares the challenges of building a business out of private dinners, why resilience (and a few setbacks) shaped his career, and what it really takes to stand out as a chef in today’s food culture.

What You’ll Learn in This Episode:

• How Chef Donald Young went from Culver’s to Michelin-starred kitchens
• The pivotal role mentors and French culinary training played in his career
• What it was like to earn a Michelin star as one of the youngest chefs in Chicago
• The origin of Duck Sel and how private dining experiences became his focus
• Lessons on resilience, entrepreneurship, and staying true to your culinary voice

To learn more about Duck Sel and to book tickets to the private dining experience in Chicago, you can visit www.ducksel.com. You also can book your spot at Duck Sel on Tock.

You can follow Duck Sel on Instagram @duck_sel and Donald at @donaldduckconfit.

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