Chef Dane Bellamy

Private Chef In Fort Collins

Food has always been my biggest passion; even as a young child, my interest started with combining new ingredients, tasting incredible spice blends, and creating innovative combinations. My expertise lies in developing, locally sourcing the best ingredients, and implementing successful menus to captivate guests and ensure maximum satisfaction. Through my established ability to prepare successful menus for various cuisines, I promise you the most elevated experience possible.

I am highly experienced in numerous cuisines and classically trained in French cuisine from Johnson and Wales University. I have a massive passion for innovating traditional recipes to make them unique and high quality, with over 20 years of experience in the culinary industry. I have extensive knowledge of many dietary needs and allergy requirements. As a professional chef with years of experience, I have developed an exceptional and well-rounded palate. I easily recognize the slight differences that a pinch of salt can provide for a dish, and my sense of smell and taste has always been naturally very sensitive and elevated.

Being a great chef involves more than being able to cook, as being a great leader involves more than being able to delegate tasks. I successfully supervise all culinary aspects of each meal, ensuring the flavor profiles are unique and provide a magical experience. I believe a meal's success begins with the freshest ingredients, which is why I work with local farmers for premium fruits, vegetables, and meats. I have developed many unique recipes that incorporate my cooking style with traditional values and locally sourced products. The form of service I provide centers around an in-depth concierge-focused experience where I develop custom menus with multiple options for each course.

I am a veteran who served with the United States Navy for eight years. During that experience, I became very detail-oriented. This detailed orientation allows me to plan and preemptively foresee what problems might occur. This knowledge is integral to my ability to provide you and your guests with a fine dining experience in the comfort of your home with no clean-up or stress.

For me, cooking is...

My biggest passion and my favorite creative outlet. It is a way of showing the world my own unique perspective on what food is and could be.

I learned to cook at...

First from my mother and grandmother. I attended Johnson and Wales University to earn a degree in culinary arts and entrepreneurial business.

A cooking secret...

My secret in the kitchen is always to stay calm; every misstep is a new opportunity to learn or create a new method of doing things.

My menus

Surprise

STARTER

Choose 1 dish

Antipasta parmesan crisp parmesan chip topped with a salad made of salami, pickled peppers, olives, herbs, and red onions tossed in a red wine vinaigrette

Beef empanadas Traditional scratch-made empanada dough filled with a traditional blend of ground beef, spices, and cilantro served with a roasted poblano crema

Bruschetta marinated diced roma tomatoes with mozzarella cheese mousse and a balsamic drizzle on a crisp baguette

Caprese canapé: tomato crisp topped with mozzarella mousse, fried basil, and drizzled with balsamic glaze

Crispy Cauliflower Bites with Harissa Cashew Cream Crispy cauliflower florets tossed in a light batter, served with a spicy harissa cashew cream and garnished with micro cilantro

Pears and prosciutto bruleed pears wrapped with prosciutto drizzled with chive basil oil and finished with fennel crystals and microgreens

Pork Belly Skewer glazed with soy and honey, served with a ginger-pickled cucumber salad

FIRST COURSE

Choose 1 dish

Baby Gem Caesar Salad – Crisp baby gem lettuce with Parmesan crisps, white anchovies, and a black garlic Caesar dressing

Butternut squash soup with sweet potato gnocchi silky butternut squash soup served with pillowy soft gluten-free sweet potato gnocchi and garnished with chive infused oil, edible flowers, and a coconut

Charred Broccoli and Farro Salad with Lemon-Garlic Vinaigrette Grilled broccoli with nutty farro, toasted almonds, and golden raisins, tossed in a bright lemon-garlic vinaigrette

Chopped romaine salad: chiffonade romaine, spinach, and cilantro tossed with carrots, chickpeas, green olives, scallions, and house-pickled sweet peppers served with honey dill vinaigrette

Creamy mexican corn soup delicious latin spices combined with sweet yellow corn and garnished with creme fraiche and cilantro

French Onion Soup Gratinée – Caramelized onions, gruyère crouton, and thyme-infused broth

Italian wedding soup traditional soup that perfectly “marries” fresh greens and vegetables with juicy beef and pork meatballs, all in a flavorful broth with couscous and herbs

MAIN COURSE

Choose 1 dish

Char-Grilled Ribeye with Parmesan Polenta and Charred Asparagus sliced ribeye steak topped with herb compound butter, served with parmesan polenta and charred asparagus spears. Finished with a drizzle of balsamic reduction

Chicken Souvlaki with Lemon Herb Orzo Grilled chicken skewers marinated in lemon, garlic, and oregano, served with orzo pasta tossed with roasted vegetables and feta

Coffee-Crusted New York Strip with Parmesan Risotto and Roasted Carrots Coffee-rubbed New York strip steak paired with creamy Parmesan risotto and honey-roasted rainbow carrots. Finished with a drizzle of smoked paprika oil

Flank Steak Caprese Roulade thin flank steak rolled with sauteed spinach, sun-dried tomato, and cashew mouse served with butternut squash gnocchi in sage brown butter and lemon roasted asparagus

Herb-Crusted Rack of Lamb – Tender, herb-crusted lamb served with roasted root vegetables, pomme purée, and a rosemary jus

Honey-Lavender Glazed Chicken Thighs with Saffron Rice and Green Beans Almondine Juicy chicken thighs brushed with a honey-lavender glaze, paired with fragrant saffron-infused rice and sautéed green beans with toasted almonds

Lemon butter halibut seared halibut served with honey lemon butter and a mushroom risotto arancini with sweet carrot jam

Toscanna chicken roulade smoked gouda and sun-dried tomatoes rolled into a Chicken breast served with garlic pomme puree and summer succotash

DESSERT

Choose 1 dish

Black and white cake moist chocolate cake with vanilla icing served with blackberry compote

Lemon Meringue Tart – Buttery tart crust filled with tangy lemon curd and topped with toasted meringue

Ravani cake: traditional turkish citrus cake with bourbon macadamia brittle, whipped honey yogurt, and a raspberry coulis

Tuxedo chocolate mousse dark chocolate, milk chocolate, and white chocolate mousse topped with a strawberry compote and lavender chantilly cream

Miso Caramel Cheesecake with Sesame Brittle cheesecake infused with miso caramel, garnished with black sesame brittle and a drizzle of yuzu white chocolate ganache

Sushi

STARTER

Choose 1 dish

Sashimi Platter: Tuna, salmon, and yellowtail, served with wasabi and pickled ginger

Edamame: Steamed soybeans tossed with sea salt or spicy garlic chili oil

Agedashi Tofu: Lightly fried tofu in a dashi broth with grated daikon and bonito flakes

Yakitori Skewers: Grilled chicken with sweet soy glaze

FIRST COURSE

Choose 1 dish

Seaweed Salad: Wakame tossed with sesame oil and seeds

Sunomono Salad: Thinly sliced cucumber and wakame in a tangy sweet vinegar dressing

Gomae: Spinach salad with sesame dressing

Tuna Tataki: Lightly seared tuna with ponzu sauce and scallions

MAIN COURSE

Choose 1 dish

Golden Toro Roll Premium fatty tuna, avocado, and cucumber, topped with a thin layer of 24-karat gold leaf and truffle ponzu pearls

Dragon’s Breath Roll Spicy tuna and crispy tempura shrimp, layered with sliced eel and avocado, garnished with torched mayo, unagi sauce, and edible microgreens

Ocean Jewel Roll King crab and yuzu zest inside, topped with Hokkaido scallop, ikura (salmon roe), and a drizzle of yuzukosho sauce

Garden Blossom Roll Pickled daikon, shiso leaf, and cucumber, topped with thinly sliced kampachi, edible flowers, and a citrus-soy glaze

DESSERT

Choose 1 dish

Matcha Green Tea Ice Cream

Mochi Ice Cream: Assorted flavors like mango, strawberry, and red bean

Dorayaki: Pancakes filled with sweet red bean paste

Yuzu Cheesecake: Light citrus-flavored cheesecake with a graham cracker crust

Italian Inspired

STARTER

Choose 1 dish

Crostino di Ricotta al Tartufo Wood-fired sourdough crisp, whipped truffled ricotta, fig mostarda, rosemary ash

Carciofi alla Giudia 2.0 Baby artichokes confit and crisped, lemon-preserved aioli, parsley blossom, fried caper powder

Sfera di Parmigiano Reggiano Parmesan espuma sphere, aged balsamic pearls, arugula oil, crispy shallot lace

Mini Zeppola con Taleggio e Miele di Castagno Savory chestnut honey zeppole, Taleggio fondue core, thyme pollen

Panzanella Moderna Compressed heirloom tomato, cucumber gelée, sourdough tuile, basil snow

FIRST COURSE

Choose 1 dish

Aviolo Aperto di Burrata e Limone Open burrata raviolo with charred lemon zest, saffron butter, and crispy basil

Risotto al Cavolfiore Affumicato (GF) Smoked cauliflower risotto, black truffle crumble, preserved Meyer lemon, Parmigiano air

Gnocchi di Barbabietola Beetroot gnocchi, whipped gorgonzola, toasted hazelnuts, beet chips, balsamic reduction

Lasagnetta Verde con Funghi Selvatici Layered spinach pasta sheets, porcini and wild mushroom ragù, white wine velouté, marjoram gremolata

Carpaccio di Pomodoro Invernale (GF, Vegan) Winter tomato carpaccio, fennel pollen, sea salt crumble, Ligurian olive oil snow

MAIN COURSE

Choose 1 dish

Melanzana in Tre Consistenze (GF) Charred eggplant steak, eggplant purée, crispy eggplant skin, smoked tomato jus, basil sponge

Tortino di Polenta e Tartufo White polenta cake, shaved truffle, black garlic crema, sautéed Tuscan kale

Zucca Ripiena all’Amalfitana (GF) Roasted delicata squash stuffed with farro, olives, pine nuts, golden raisins, Amalfi citrus glaze

Sfera di Parmigiana Rivisitata Crispy orb of layered eggplant, buffalo mozzarella, and pomodoro fondente, plated over basil coulis

Fregola con Ceci Neri e Broccolini (Vegan) Fregola pasta with black chickpeas, grilled broccolini, Calabrian chili oil, preserved lemon gremolata

DESSERT

Choose 1 dish

Tiramisù Bianca al Limoncello Limoncello-soaked ladyfingers, mascarpone cream, candied lemon peel, white chocolate tuile

Crostata al Cioccolato Fondente e Olio d’Oliva Olive oil dark chocolate tart, sea salt flake, espresso crema, crushed amaretti

Semifreddo alla Nocciola Hazelnut semifreddo, gianduja shard, vanilla bean gel, salted caramel swirl

Panna Cotta al Basilico e Fragola (GF) Basil-infused panna cotta, macerated strawberries, balsamic pearls, almond crisp

Affogato al Fico Nero (Vegan Optional) Black fig gelato, shot of espresso, cocoa nib crumble, whipped oat crema

Latin Inspired

STARTER

Choose 1 dish

Arepa de Langosta Mini corn cake with butter-poached lobster, avocado crema, micro cilantro, and preserved lemon dust

Tostada de Atún Nikkei Crispy plantain tostada, Aji amarillo-cured tuna, ponzu pearls, avocado mousse, daikon ribbons

Yuca Croqueta Trufada Truffled cassava croquette, goat cheese core, ají dulce aioli, black garlic emulsion

Chicharrón en Miniatura Crispy pork belly cube, guava glaze, chayote slaw, pickled Fresno

Sopa de Maíz Ahumado Smoked sweet corn velouté with huitlacoche oil, chili ash, and popcorn espuma

FIRST COURSE

Choose 1 dish

Tiradito de Hamachi Yellowtail sashimi, leche de tigre espuma, watermelon radish, passionfruit caviar

Ensalada de Palmito y Aguacate Compressed hearts of palm, avocado rose, cara cara orange, arugula, coconut-lime vinaigrette

Ceviche de Remolacha y Mango (Vegan) Golden beets, mango, avocado, pickled shallots, habanero-lime dressing, cilantro oil

Crudo de Vieiras y Maíz Diver scallops, roasted corn puree, ají limo gel, charred scallion oil

Queso de Cabra Fundido Aged goat cheese mousse, heirloom tomato jam, spiced pepitas, crispy blue corn tuile

MAIN COURSE

Choose 1 dish

Filete con Mole Negro Dry-aged beef tenderloin, black mole demi, smoked onion purée, heirloom carrots, cacao nib crumble

Pescado en Hoja de Plátano Line-caught snapper steamed in banana leaf, sofrito butter, grilled pineapple chutney, coconut rice espuma

Lechón Asado Moderno Porchetta-style suckling pig roulade, tamarind glaze, roasted yuca fondant, pickled green papaya

Risotto de Quinoa con Setas Silvestres (Vegan/GF) Tricolor quinoa risotto, wild mushrooms, poblano oil, crispy amaranth, fermented black bean drizzle

Pato con Salsa de Tamarindo y Mezcal Duck breast, tamarind-mezcal glaze, charred baby leeks, masa gnocchi, mole amarillo foam

DESSERT

Choose 1 dish

Tres Leches de Coco y Maracuyá Coconut passionfruit tres leches cake, torched meringue, rum caramel, freeze-dried pineapple

Churro Éclair Churro pâte à choux filled with cinnamon diplomat cream, ancho chocolate ganache, dulce de leche threads

Helado de Maíz Tostado (GF) Toasted corn ice cream, piloncillo tuile, candied corn kernels, lime salt

Flan de Queso con Flor de Jamaica Cream cheese flan, hibiscus syrup, candied orange peel, pink peppercorn brittle

Tarta de Cacao y Café de Olla Dark chocolate tart, spiced café de olla ganache, mezcal whipped cream, chili-spiced cocoa nibs

Surprise

STARTER

Choose 1 dish

Antipasta parmesan crisp parmesan chip topped with a salad made of salami, pickled peppers, olives, herbs, and red onions tossed in a red wine vinaigrette

Beef empanadas Traditional scratch-made empanada dough filled with a traditional blend of ground beef, spices, and cilantro served with a roasted poblano crema

Bruschetta marinated diced roma tomatoes with mozzarella cheese mousse and a balsamic drizzle on a crisp baguette

Caprese canapé: tomato crisp topped with mozzarella mousse, fried basil, and drizzled with balsamic glaze

Crispy Cauliflower Bites with Harissa Cashew Cream Crispy cauliflower florets tossed in a light batter, served with a spicy harissa cashew cream and garnished with micro cilantro

Pears and prosciutto bruleed pears wrapped with prosciutto drizzled with chive basil oil and finished with fennel crystals and microgreens

Pork Belly Skewer glazed with soy and honey, served with a ginger-pickled cucumber salad

FIRST COURSE

Choose 1 dish

Baby Gem Caesar Salad – Crisp baby gem lettuce with Parmesan crisps, white anchovies, and a black garlic Caesar dressing

Charred Broccoli and Farro Salad with Lemon-Garlic Vinaigrette Grilled broccoli with nutty farro, toasted almonds, and golden raisins, tossed in a bright lemon-garlic vinaigrette

Chopped romaine salad: chiffonade romaine, spinach, and cilantro tossed with carrots, chickpeas, green olives, scallions, and house-pickled sweet peppers served with honey dill vinaigrette

Creamy mexican corn soup delicious latin spices combined with sweet yellow corn and garnished with creme fraiche and cilantro

French Onion Soup Gratinée – Caramelized onions, gruyère crouton, and thyme-infused broth

Italian wedding soup traditional soup that perfectly “marries” fresh greens and vegetables with juicy beef and pork meatballs, all in a flavorful broth with couscous and herbs

MAIN COURSE

Choose 1 dish

Chicken Souvlaki with Lemon Herb Orzo Grilled chicken skewers marinated in lemon, garlic, and oregano, served with orzo pasta tossed with roasted vegetables and feta

Flank Steak Caprese Roulade thin flank steak rolled with sauteed spinach, sun-dried tomato, and cashew mouse served with butternut squash gnocchi in sage brown butter and lemon roasted asparagus

Herb-Crusted Rack of Lamb – Tender, herb-crusted lamb served with roasted root vegetables, pomme purée, and a rosemary jus

Lemon butter halibut seared halibut served with honey lemon butter and a mushroom risotto arancini with sweet carrot jam

Toscanna chicken roulade smoked gouda and sun-dried tomatoes rolled into a Chicken breast served with garlic pomme puree and summer succotash

DESSERT

Choose 1 dish

Black and white cake moist chocolate cake with vanilla icing served with blackberry compote

Lemon Meringue Tart – Buttery tart crust filled with tangy lemon curd and topped with toasted meringue

Ravani cake: traditional turkish citrus cake with bourbon macadamia brittle, whipped honey yogurt, and a raspberry coulis

Tuxedo chocolate mousse dark chocolate, milk chocolate, and white chocolate mousse topped with a strawberry compote and lavender chantilly cream

Miso Caramel Cheesecake with Sesame Brittle cheesecake infused with miso caramel, garnished with black sesame brittle and a drizzle of yuzu white chocolate ganache

Sushi

STARTER

Choose 1 dish

Sashimi Platter: Tuna, salmon, and yellowtail, served with wasabi and pickled ginger

Edamame: Steamed soybeans tossed with sea salt or spicy garlic chili oil

Agedashi Tofu: Lightly fried tofu in a dashi broth with grated daikon and bonito flakes

Yakitori Skewers: Grilled chicken with sweet soy glaze

FIRST COURSE

Choose 1 dish

Seaweed Salad: Wakame tossed with sesame oil and seeds

Sunomono Salad: Thinly sliced cucumber and wakame in a tangy sweet vinegar dressing

Gomae: Spinach salad with sesame dressing

Tuna Tataki: Lightly seared tuna with ponzu sauce and scallions

MAIN COURSE

Choose 1 dish

Golden Toro Roll Premium fatty tuna, avocado, and cucumber, topped with a thin layer of 24-karat gold leaf and truffle ponzu pearls

Dragon’s Breath Roll Spicy tuna and crispy tempura shrimp, layered with sliced eel and avocado, garnished with torched mayo, unagi sauce, and edible microgreens

Ocean Jewel Roll King crab and yuzu zest inside, topped with Hokkaido scallop, ikura (salmon roe), and a drizzle of yuzukosho sauce

Garden Blossom Roll Pickled daikon, shiso leaf, and cucumber, topped with thinly sliced kampachi, edible flowers, and a citrus-soy glaze

DESSERT

Choose 1 dish

Matcha Green Tea Ice Cream

Mochi Ice Cream: Assorted flavors like mango, strawberry, and red bean

Dorayaki: Pancakes filled with sweet red bean paste

Yuzu Cheesecake: Light citrus-flavored cheesecake with a graham cracker crust

Italian Inspired

STARTER

Choose 1 dish

Crostino di Ricotta al Tartufo Wood-fired sourdough crisp, whipped truffled ricotta, fig mostarda, rosemary ash

Carciofi alla Giudia 2.0 Baby artichokes confit and crisped, lemon-preserved aioli, parsley blossom, fried caper powder

Sfera di Parmigiano Reggiano Parmesan espuma sphere, aged balsamic pearls, arugula oil, crispy shallot lace

Mini Zeppola con Taleggio e Miele di Castagno Savory chestnut honey zeppole, Taleggio fondue core, thyme pollen

Panzanella Moderna Compressed heirloom tomato, cucumber gelée, sourdough tuile, basil snow

FIRST COURSE

Choose 1 dish

Aviolo Aperto di Burrata e Limone Open burrata raviolo with charred lemon zest, saffron butter, and crispy basil

Risotto al Cavolfiore Affumicato (GF) Smoked cauliflower risotto, black truffle crumble, preserved Meyer lemon, Parmigiano air

Gnocchi di Barbabietola Beetroot gnocchi, whipped gorgonzola, toasted hazelnuts, beet chips, balsamic reduction

Lasagnetta Verde con Funghi Selvatici Layered spinach pasta sheets, porcini and wild mushroom ragù, white wine velouté, marjoram gremolata

Carpaccio di Pomodoro Invernale (GF, Vegan) Winter tomato carpaccio, fennel pollen, sea salt crumble, Ligurian olive oil snow

MAIN COURSE

Choose 1 dish

Melanzana in Tre Consistenze (GF) Charred eggplant steak, eggplant purée, crispy eggplant skin, smoked tomato jus, basil sponge

Tortino di Polenta e Tartufo White polenta cake, shaved truffle, black garlic crema, sautéed Tuscan kale

Zucca Ripiena all’Amalfitana (GF) Roasted delicata squash stuffed with farro, olives, pine nuts, golden raisins, Amalfi citrus glaze

Sfera di Parmigiana Rivisitata Crispy orb of layered eggplant, buffalo mozzarella, and pomodoro fondente, plated over basil coulis

Fregola con Ceci Neri e Broccolini (Vegan) Fregola pasta with black chickpeas, grilled broccolini, Calabrian chili oil, preserved lemon gremolata

DESSERT

Choose 1 dish

Tiramisù Bianca al Limoncello Limoncello-soaked ladyfingers, mascarpone cream, candied lemon peel, white chocolate tuile

Crostata al Cioccolato Fondente e Olio d’Oliva Olive oil dark chocolate tart, sea salt flake, espresso crema, crushed amaretti

Semifreddo alla Nocciola Hazelnut semifreddo, gianduja shard, vanilla bean gel, salted caramel swirl

Panna Cotta al Basilico e Fragola (GF) Basil-infused panna cotta, macerated strawberries, balsamic pearls, almond crisp

Affogato al Fico Nero (Vegan Optional) Black fig gelato, shot of espresso, cocoa nib crumble, whipped oat crema

Latin Inspired

STARTER

Choose 1 dish

Arepa de Langosta Mini corn cake with butter-poached lobster, avocado crema, micro cilantro, and preserved lemon dust

Tostada de Atún Nikkei Crispy plantain tostada, Aji amarillo-cured tuna, ponzu pearls, avocado mousse, daikon ribbons

Yuca Croqueta Trufada Truffled cassava croquette, goat cheese core, ají dulce aioli, black garlic emulsion

Chicharrón en Miniatura Crispy pork belly cube, guava glaze, chayote slaw, pickled Fresno

Sopa de Maíz Ahumado Smoked sweet corn velouté with huitlacoche oil, chili ash, and popcorn espuma

FIRST COURSE

Choose 1 dish

Tiradito de Hamachi Yellowtail sashimi, leche de tigre espuma, watermelon radish, passionfruit caviar

Ensalada de Palmito y Aguacate Compressed hearts of palm, avocado rose, cara cara orange, arugula, coconut-lime vinaigrette

Ceviche de Remolacha y Mango (Vegan) Golden beets, mango, avocado, pickled shallots, habanero-lime dressing, cilantro oil

Crudo de Vieiras y Maíz Diver scallops, roasted corn puree, ají limo gel, charred scallion oil

Queso de Cabra Fundido Aged goat cheese mousse, heirloom tomato jam, spiced pepitas, crispy blue corn tuile

MAIN COURSE

Choose 1 dish

Filete con Mole Negro Dry-aged beef tenderloin, black mole demi, smoked onion purée, heirloom carrots, cacao nib crumble

Pescado en Hoja de Plátano Line-caught snapper steamed in banana leaf, sofrito butter, grilled pineapple chutney, coconut rice espuma

Lechón Asado Moderno Porchetta-style suckling pig roulade, tamarind glaze, roasted yuca fondant, pickled green papaya

Risotto de Quinoa con Setas Silvestres (Vegan/GF) Tricolor quinoa risotto, wild mushrooms, poblano oil, crispy amaranth, fermented black bean drizzle

Pato con Salsa de Tamarindo y Mezcal Duck breast, tamarind-mezcal glaze, charred baby leeks, masa gnocchi, mole amarillo foam

DESSERT

Choose 1 dish

Tres Leches de Coco y Maracuyá Coconut passionfruit tres leches cake, torched meringue, rum caramel, freeze-dried pineapple

Churro Éclair Churro pâte à choux filled with cinnamon diplomat cream, ancho chocolate ganache, dulce de leche threads

Helado de Maíz Tostado (GF) Toasted corn ice cream, piloncillo tuile, candied corn kernels, lime salt

Flan de Queso con Flor de Jamaica Cream cheese flan, hibiscus syrup, candied orange peel, pink peppercorn brittle

Tarta de Cacao y Café de Olla Dark chocolate tart, spiced café de olla ganache, mezcal whipped cream, chili-spiced cocoa nibs

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Chef Dane's reviews

4.94

•

12 services

Chef Dane made the experience everything we could have asked for. He was engaging, and professional from the moment he entered. The dishes were superb, my husband dreamed about his filet that night. You can’t go wrong selecting Chef Dane.

Dane was really fun and very professional during the entire experience. His food is delicious and creative. And my kitchen has never been so clean after he was done!

The evening he gave us was amazing! Much more than just a meal! Here it is: http://theviews.org/Life%20at%20the%20Views/2023/november-14-2023-bill-birthday-with-chef-dane-bellamy.html

Dane was really fun and very professional during the entire experience. His food is delicious and creative. And my kitchen has never been so clean after he was done!

The evening he gave us was amazing! Much more than just a meal! Here it is: http://theviews.org/Life%20at%20the%20Views/2023/november-14-2023-bill-birthday-with-chef-dane-bellamy.html

Dane was really fun and very professional during the entire experience. His food is delicious and creative. And my kitchen has never been so clean after he was done!

The evening he gave us was amazing! Much more than just a meal! Here it is: http://theviews.org/Life%20at%20the%20Views/2023/november-14-2023-bill-birthday-with-chef-dane-bellamy.html