Chef Dane Bellamy
Cooking has always been my way of showing up for people. It started when I was a kid, just messing around in the kitchen, trying to figure out how flavors worked. Before long, I realized it wasn’t just the food I loved—it was the way it brought people together. Somewhere along the way, that curiosity turned into a calling. Now, I get to bring that same energy into people’s homes, creating meals that aren’t just delicious, but meaningful. Moments that stick with you long after the last bite.
I’ve spent over two decades in professional kitchens, trained classically in French technique at Johnson & Wales, and have worked with nearly every cuisine imaginable. What I love most is reworking traditional dishes into something a little unexpected—something that feels both familiar and exciting at the same time.
I don’t do cookie-cutter menus. Everything I create is built around you—your tastes, your dietary needs, the vibe of your event. I offer multiple options for every course and source ingredients directly from local farmers and producers whenever I can. I want the food to reflect where we are and who we’re cooking for.
Before all this, I spent eight years in the Navy. It taught me how to pay attention to detail, stay calm under pressure, and handle whatever comes my way—traits that serve me just as well in the kitchen as they did out at sea.
When you hire me, I’m not just showing up to cook. I’m here to take care of everything so that you can relax, enjoy the company around you, and focus on what matters. No stress. No mess. Just great food, good people, and a dining experience that feels effortless.
I’d love to hear what you have in mind—and help bring it to the table.
