Alan Dawes Private Chef

Alan Dawes Private Chef 8x award-winning Private Chef bringing fine dining to you. Serving Brisbane, Sunshine Coast & Noosa. Weddings, events & luxe dinners. Over 600 homes served.

Book your private dining experience today. Winner of the Australian Good Food Guide Readers Choice Award 2021 & 2022

Plating for me has always been another part of the creative process.I get to play with colour, texture, height, shape an...
28/08/2026

Plating for me has always been another part of the creative process.

I get to play with colour, texture, height, shape and space and turn a plate into a canvas.

But there’s more to it than making food look pretty.

How I place each element can actually change how you eat the dish.

Sometimes I want you to explore the plate and create different combinations with every mouthful.

Other times, I need you to get every element on the fork at once because that combination IS the dish.

Sweet. Acid. Fat. Salt. Texture.

Everything has a job, and where I put it helps guide you through the experience without me standing over your shoulder telling you how to eat it.

That’s what I love about plating.

I can create something that looks like art while also designing exactly how I want you to experience it.

The plate isn’t just where the food goes. It’s part of the recipe.

Garlic in dessert sounds wrong.Black garlic in dessert? Completely different story.It’s sweet, rich, slightly tangy and ...
24/08/2026

Garlic in dessert sounds wrong.

Black garlic in dessert? Completely different story.

It’s sweet, rich, slightly tangy and packed with depth which makes it bloody good when you start playing with desserts.

For me, that’s the fun of it.

Taking an ingredient people automatically put in the “savoury” box and showing them another side of it.

Sometimes the ingredients that sound like they shouldn’t work are the ones that make the most interesting dishes.

Currently playing with Noosa Black Garlic and seeing just how far I can take it.

Stay curious.

So why do I call it an experience and not just dinner?Because dinner fills you up.I want to give you something you’ll st...
18/08/2026

So why do I call it an experience and not just dinner?

Because dinner fills you up.

I want to give you something you’ll still be talking about afterwards.

The food obviously matters massively. But so does the curiosity, the surprise, the conversations around the table and that feeling of having absolutely no idea what I’m bringing out next.

That’s what I’ve built my private dining around.

You don’t choose from a menu.

You trust me, come along for the journey and discover each course as it arrives.

Some will surprise you. Some might challenge you. And hopefully there’s at least one that makes the whole table go, “What the f**k is that?!”

That’s the experience.

And you just happen to eat really f**king well along the way.

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Sunshine Coast, QLD

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