Chef Tom Skocic first heard the phrase "be like a duck" – calm on the surface, but madly paddling underneath – during a busy restaurant service. "We were understaffed and booked out, and I was frantically trying to set up my station," says Skocic. "The head chef turned to me and said, 'Be the duck'." He loved the phrase so much he used it to name his new Richmond cafe. Be The Duck is the first solo venture for Skocic after 18 years of working in hospitality, most notably at Matteo's and Hare & Grace.