Chef Dane Chatani
Private Chef In Palm Beach
Get to know me better
Creating new and rediscovering old ways of bringing joy and health to palates and health globally.
I’m a Le Cordon Bleu culinary institute trained chef in addition to being a licensed accredited clinical nutritionist.
With over 20 years of cooking around the world and a keen focus on fresh healthy seasonal ingredients, I turn the ingredients into dishes that delight the palate and eyes. Classically trained in French I also like to cook Asian Fusion and Mod Oz to Mediterrean to foods combinations that heal.
I have been the head health chef for King Salman and Her Majesty in Saudi Arabia to more recently The Executive Chef & Culinary Nutritionist at the multi award winning health spa Gwinganna Lifestyle Retreat.
I look forward to creating a nourishing delicious dining experience for you.

More about me
For me, cooking is...
A journey of all the senses and has an incredible impact on the body and mental wellbeing.
I learned to cook at...
Le Cordon Bleu Culinary Institute and the knees of my fathers European chefs.
A cooking secret...
I love cooking and I use only the freshest produce and organic where possible.
My menus
Miang of caramelised prawn with fingerlime caviar on betel leaf
Tom Yum Soup w charred Kumquats and lemongrass
Duck Chinese Pancake w julienne Asian Greens
Lime chicken mint larb salad with roasted rice & peanuts
Penang Duck Curry with eggplant pea and holy basil & coriander coconut rice
Baked orange sesame sticky salmon with miso spinach & roast sweet potato
Asian braised short ribs in star anise braise reduction with edamame & Asian greens
Lemongrass & holy basil chicken with coconut rice with peanut crunch
Caraibe chocolate mousse with jaffa orange chocolate sand and praline
Chocolate and coconut marquis with lime and coconut sorbet
Chocolate ganache torte with raspberry pearls & chantilly cream
Chocolate Tiramasu
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Smokey grilled grapes with fresh burrata & purple basil
Morrocan Meatballs with pomegranate glaze
Herb mushroom pate with lemon cashew cream & carraway seed wafers
Tartare of Yellowtail Kingfish with green tomato jelly
Beetroot persian fetta tart with lemon tahini
Charred scallops fennel salad with pumpkin puree & caramelised sticky blood orange glaze
Slow cooked wild caught sockeye salmon w tarator crust pomegranate tahini sauce and asparagus with pinenut breadcrumbs
Handmade potato gnocchi with slow cooked organic Grey Murray oxtail ragout
Poached organic buttermilk lemongrass chicken breast on a bed of tomato basil & saffron ragu
Roast pork cutlets with star anise hibiscus poached pears & mustard sauce
Caraibe chocolate mousse with jaffa orange
Rose pistachio pannacotta tart
Blancmange with lemon honey pear & fennel almonds
Rose wine jelly layered w brandy orange almond cake, brandy creme anglaise & meringue tops
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~ Smoked ham broth with cabbage & quail eggs
~ Lemon Cod fishcakes with horseradish & mustard tartare sauce
~ Beetroot cured ocean trout with Pickled beets
& quail eggs ~ Porcini, enoki & shiitake consommé with tarragon & black oil
~ Roast pork loin with Jerusalem artichoke & caramelised pears ~ Braised beef cheeks with pickled beetroot & horseradish & mustard crème fraise
Classic roast beef rib-eye with Yorkshire puddings, green beans, potato gratin & red wine sauce
~ Baked cod with sorrel & lemon meunière sauce
~ Slow cooked rosemary lamb with roast kifler potatoes, preserved lemon, podded peas, gravy & mint jelly
Traditional lamb & fennel Sheppard’s pie with kifler potato crusted mash
Steamed Mandarin & Treacle pudding with creme anglaise
~ Chocolate & Earl Grey tea tart with chantilly cream
Warm chocolate fondants & stewed raspberries & vanilla bean ice cream
Plum & almond tart with double cream
View full menu
Miang of caramelised prawn with fingerlime caviar on betel leaf
Tom Yum Soup w charred Kumquats and lemongrass
Duck Chinese Pancake w julienne Asian Greens
Lime chicken mint larb salad with roasted rice & peanuts
Penang Duck Curry with eggplant pea and holy basil & coriander coconut rice
Baked orange sesame sticky salmon with miso spinach & roast sweet potato
Asian braised short ribs in star anise braise reduction with edamame & Asian greens
Lemongrass & holy basil chicken with coconut rice with peanut crunch
Caraibe chocolate mousse with jaffa orange chocolate sand and praline
Chocolate and coconut marquis with lime and coconut sorbet
Chocolate ganache torte with raspberry pearls & chantilly cream
Chocolate Tiramasu
View full menu
Smokey grilled grapes with fresh burrata & purple basil
Morrocan Meatballs with pomegranate glaze
Herb mushroom pate with lemon cashew cream & carraway seed wafers
Tartare of Yellowtail Kingfish with green tomato jelly
Beetroot persian fetta tart with lemon tahini
Charred scallops fennel salad with pumpkin puree & caramelised sticky blood orange glaze
Slow cooked wild caught sockeye salmon w tarator crust pomegranate tahini sauce and asparagus with pinenut breadcrumbs
Handmade potato gnocchi with slow cooked organic Grey Murray oxtail ragout
Poached organic buttermilk lemongrass chicken breast on a bed of tomato basil & saffron ragu
Roast pork cutlets with star anise hibiscus poached pears & mustard sauce
Caraibe chocolate mousse with jaffa orange
Rose pistachio pannacotta tart
Blancmange with lemon honey pear & fennel almonds
Rose wine jelly layered w brandy orange almond cake, brandy creme anglaise & meringue tops
View full menu
~ Smoked ham broth with cabbage & quail eggs
~ Lemon Cod fishcakes with horseradish & mustard tartare sauce
~ Beetroot cured ocean trout with Pickled beets
& quail eggs ~ Porcini, enoki & shiitake consommé with tarragon & black oil
~ Roast pork loin with Jerusalem artichoke & caramelised pears ~ Braised beef cheeks with pickled beetroot & horseradish & mustard crème fraise
Classic roast beef rib-eye with Yorkshire puddings, green beans, potato gratin & red wine sauce
~ Baked cod with sorrel & lemon meunière sauce
~ Slow cooked rosemary lamb with roast kifler potatoes, preserved lemon, podded peas, gravy & mint jelly
Traditional lamb & fennel Sheppard’s pie with kifler potato crusted mash
Steamed Mandarin & Treacle pudding with creme anglaise
~ Chocolate & Earl Grey tea tart with chantilly cream
Warm chocolate fondants & stewed raspberries & vanilla bean ice cream
Plum & almond tart with double cream
View full menu
Miang of caramelised prawn with fingerlime caviar on betel leaf
Tom Yum Soup w charred Kumquats and lemongrass
Duck Chinese Pancake w julienne Asian Greens
Lime chicken mint larb salad with roasted rice & peanuts
Penang Duck Curry with eggplant pea and holy basil & coriander coconut rice
Baked orange sesame sticky salmon with miso spinach & roast sweet potato
Asian braised short ribs in star anise braise reduction with edamame & Asian greens
Lemongrass & holy basil chicken with coconut rice with peanut crunch
Caraibe chocolate mousse with jaffa orange chocolate sand and praline
Chocolate and coconut marquis with lime and coconut sorbet
Chocolate ganache torte with raspberry pearls & chantilly cream
Chocolate Tiramasu
View full menu
Chef Dane's reviews
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Book your experience with Chef Dane
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