Rising from dishwasher to waiter at a small neighborhood restaurant in Upstate New York set Duncan’s passion for food ablaze. He re-located to New York City to work as a waiter at the Blue Water Grill, a classic seafood eatery by noted behemoth, The BR Guest Hospitality Group. Duncan found himself energized by the restaurant’s frenetic pace, and a hospitality career slowly began to reveal itself. Continuing to hone his restaurant chops, Duncan relocated to Chicago, leveraging his Manhattan resume to assume a position at MOD in Wicker Park under the guidance of One Off Hospitality’s Terry Alexander. Soon after, he was drawn toward work at Bruce Finkelman’s venue, The Empty Bottle–the Ukrainian Village’s nexus of music and hospitality. His ambition at The Empty Bottle opened the door for him to train the opening staff at Longman & Eagle where Duncan solidified his cocktail knowledge as Longman’s General Manager. His deftness as GM led to his role in creating 16” On Center group's retro-chic Punch House concept, at which he launched the novel Tableside Champagne Punch Service. Duncan’s successful management of both Punch House and Thalia Hall led to his appointment as one of 16” On Center’s partners, where he also serves as the Director of Operations for The Promontory, Punch House, Dusek’s, Thalia Hall, and likely future ventures as the group continues to expand.