Personalised Private Dining Experiences
The Hungry Chef – Michelin Star Private Chef in Brisbane
Chef Dan Marsalek
Meet Chef Dan Marsalek, a culinary virtuoso with an impressive pedigree in the world of gastronomy, renowned as a Michelin Star Private Chef in Brisbane.
From his prestigious tenure in Michelin-starred restaurants to his current role as a sought-after Private Chef in Brisbane, Chef Dan’s diverse and illustrious culinary journey is nothing short of remarkable.
trained by the best in the world
With a career spanning over 15 years in the Food & Beverage Industry, Chef Dan has carved an indelible name for himself as one of the most talented chefs in the industry. His culinary odyssey began in Ireland, where he played a pivotal role in 2016 as one of three chefs who helped earn the country’s only Michelin-starred restaurant its coveted star.
From there, Chef Dan honed his skills at renowned establishments such as “Patrick Guilbauds,” a two-Michelin-star restaurant, and the iconic “Fat Duck” with three stars, where he mastered the art of pastry and elevated his craft to new heights under the tutelage of culinary legend Heston Blumenthal.
In his relentless pursuit of excellence, Chef Dan ventured to Moor Hall, a prestigious venue boasting two Michelin stars, where he served as Sous Chef, further refining his culinary expertise. His journey reached new heights when he joined the esteemed Coworth Park, a luxury hotel under the prestigious Dorchester Collection, where he had the honour of cooking for royalty, including Prince Harry and Meghan Markle, as well as Hollywood A-listers like Will Smith and other discerning diners.
Today, Chef Dan’s culinary prowess shines as a Private Chef in Brisbane for some of Australia’s wealthiest families, crafting bespoke dining experiences that exceed expectations and tantalise the senses. With a passion for creativity, an unwavering commitment to excellence, and a healthy lifestyle that includes training daily, boxing, tennis, and his past as an NFL linebacker, Chef Dan continues to push the boundaries of gastronomy, leaving an indelible mark on the culinary world.
how we plan your next event
Prep
We go over dietary requirements, you and yout guests food and dining preferences, then finally your dining space, kitchen and run times.
Set
We will design the menu and revise this with you directly. We’ll also make sure this fits in with your dining space, timing and run sheet.
Cook
We shop for all the fresh produce, prep what we can before and show up to your venue or home 2 hours before, so there’s plenty of time to get ready.
Eat
The best part!
You get to enjoy your event, not stress about cooking and be wined & dined by a private chef!
My Food Facts
You can expect high quality, fresh food for your event. I only use local, in season produce
Cuisines: French, Indigenous Australian, Italian, Mediterranean and Modern Australian.
Favourite Dishes: Pork Belly with Grilled Langoustine, Langoustine & Pernod Consommé, Compressed Pear, and Lychee & Ice Wine Vinegar. Chef Dan's signature dish showcases his dedication! Refined over 3 months, it impressed the Fat Duck's Michelin chefs. Each bite transports diners on an unparalleled flavor journey! Highlighting Chef Dan's talent as a Michelin Star Private Chef. Heston Blumenthal himself commissioned this masterpiece for the 3-star Fat Duck.
impress your guests with a private chef
Everybody always remembers the food at parties, make your next dinner, special occasion, birthday, anniversary or event memorable with a personalised chef cooking for you.
The Sampler
- Personalised menu consultation
- Allows for Dietary requirements
- Chef’s Amuse bouche
- Optional paired wines
- Complimentary welcome drink
- Minimum 6 guests
$200 Per person
The Artisan
An elegant 6 course dining experience – Most popular!
- Personalised menu consultation
- Allows for Dietary requirements
- Chef’s Amuse bouche & Custom Cocktail
- Petit Fours to finish
- Optional Paired Wines
- Minimum 6 guests
$250 Per person
The Adventurer
An elegant 8 course tasting menu – Suited for the gastronomic enthusiast!
- Personalised menu consultation
- Allows for Dietary requirements
- Chef’s Amuse bouche, Custom Cocktail & Caviar Bump
- Cheese course & Petit Fours
- Optional Paired Wines
- Maximum 8 guests
$345 Per Person
explore sample menus
Menu 1 - The Sampler
Amuse Bouche
Blue cheese & prosciutto gougeres, pickled shallot
COURSE 1
Prawn & lemongrass mousse, zucchini puree, pickled zucchini, caramelised lemon mayonnaise,
COURSE 2
Wagyu steak tartare, confit egg yolk, Dijon mayonnaise, green apple & caper jam, toasted brioche
COURSE 3
Crispy skin chicken breast, green pea, smoked speck, kipfler potato & tegon croquete, jus.
COURSE 4
Lemon Curd, caramelised white chocolate mousse, Beechworth honey biscuit, Rhubarb.
Menu 2 - The Artisian
Amuse Bouche
Pea, mint & truffle soup, goats cheese mousse, parmesan
COURSE 1
Oysters with dragon fruit., citrus & Lemongrass
COURSE 2
Heirloom tomato, sweet tomato jam, buffalo mozzarella, smoked almonds, crispy wild rice & basil oil
COURSE 3
Salmon, vodka & citrus cured | tartare | Grilled, green apple, crème fraiche, grapefruit, vanilla.
COURSE 4
Signature – slow cooked pork belly, scampi, grilled pear, lychee, asparagus ^ honey pork jus
COURSE 5
Orange & elderflower cheesecake, St Germain Jelly, Ginger Crumble & candied mandarin.
PETIT FOURS – Chef’s selection
Menu 3 - The Adventurer
Amuse Bouche
Lobster & Avocado Tartare, caviar, Parmesan Tuille, Lime Aioli
COURSE 1
Roasted Butternut pumpkin, Candied pumpkin seeds, caramelised onion jam, pickled pumpkin & herb oil
COURSE 2
Mussel & Crab Velouté, smoked bacon, caviar, mussel jelly & lemongrass infused white chocolate
COURSE 3
Chicken & wild mushroom terrine, chicken liver pate, roasted walnut, spiced honey reduction, Davidson plum
COURSE 4
Wagyu Skirt steak, caramelised shallot soubise, pearl onion, charred asparagus & thyme jus
COURSE 5
Lemon granita, pistachio butter, candied pistachio, medjool date
COURSE 6
Dark chocolate delice, caramel, coffee, cacao nib tuille, hazelnut
PETIT FOURS – Chef’s selection
FAQ
2 weeks to 1 month is preferred
All menu’s are customised for every event, I always like to incorporate things what you LOVE & make that in a super creative way.
minimum guests are 6, maximum is determined on which menu you choose.
Customised canape menus are available for larger parties up to 30
All Dietary requirements are strictly adhered to & will be catered for.
Certificate III – Commercial cookery, with 18 years of culinary experience, working through Australia & Europe in top Michelin star restaurants.
Certificate IV – Masters – Personal Training (in case you wanted to do a workout prior!)
Certificate IV – Training & Assessing
book your free personal dining consultation
Book a 10 minute no-strings-attached consultation with us to discuss your next event.
We’ll cover your preferences, preferred dates and anything else important.
