Chef Lucian Dunn
Private Chef In DubaiMy passion is to see people's faces light up when they try my food. That’s been the case since before I became a professional chef with 10 years of experience, managing kitchens in 3 cities. Ever since I was a child, I’ve been cooking for my family and friends; there was no better feeling for me than to see them amazed by a delicious meal. I’ve chosen the career path of my passion and this speaks through my dishes. Book Chef Dunn and get a taste of my passion.
More about me
For me, cooking is...
For me cooking is, the most fundamental form of caring for someone. Since the dawn of humanity we’ve been cooking for each other.
I learned to cook at...
I was fortunate to start learning to cook professionally at. HCHS in Jamaica the renowned culinary College. I further my learning with experience.
A cooking secret...
My secret in the kitchen is to let nature take the lead. The ingredients has magnificent complexity all on their own my job is to not spoil them.
My menus
Steak tartare. Angus beef small diced with brunois shallots, capers mustard and a fresh egg
Bake Brie with assorted fruits and pepper jelly
Cauliflower au gratin
Chardonnay braised mussels
Steak au poivre
Wild caught sea bass with picanio pepper beurre blanc asparagus and potato puree
Buillabaisse
Apple tart
Cheesecake brûlée
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Selection of dips, tazataziki, hummus and taramasalata
Halloumi and its close friends. Halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy infuse peaches and fresh tomatoes
Octopus salad with espelette vinaigrette shocked red onion baby potato, and cherry tomatoes
White wine braised muscles with lemon and fresh herbs
Ouzo braised snapper. Fresh snapper braised with ouzo, san marzano tomatoes fresh herbs and finished with crumbled feta
Side of Salmon pesto marinated and roasted served with fatoush
Hazel and fig cheesecake
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Tomato, burrata bruschetta. Oregano and ponzu marinated heirloom cherry tomato topped on a caramelised onion roasted garlic spread with crispy baguette and fresh burrata cheese
Spinach and ricotta raviolis with a tarragon Parmesan sauce
Pepper corn crusted steak with vibrant chimichury mushrooms parmesan risotto
Cheesecake brûlée
Tiramisu
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Beef patties( braises beef mince enclosed in a flaky pastry dough and baked to perfection)
Chicken patties (braised chicken mince enclosed in a flaky pastry dough and baked to perfection)
Pepper shrimp( Jamaican spiced shrimp summer in a spicy sauce)
Stamp and go( salted cod fish fritters fried until crispy)
Red peas soup( kidney bean soup)
Curried goat with white rice and potato salad
Oxtail with rice and peas and fried plantain
Jerk Chicken with festival
Steamed fish with bammy
Ackee and salt fish
Sweet potato pudding
Toato
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Wagu toast. A5 wagu tartar perfectly seasoned on top of buttery brioche topped with caviar and finished with truffles
Yellow fin tuna carpaccio, with ponzu sauce ikura tarama, kumquat and crispy onions
Fresh herb roasted jumbo prawns with piquant pepper sauce finished crumbled feta and sun dried tomatoes
Hamachi ceviche with amirillo pepper tigger milk fresh fennel drunked pineapple plantain chips
A5 wagu ribeye served with garlic lime grilled broccoli and luxurious potato puree
Creamy Lobster Risotto topped with caviar and served with black garlic bread
The perfect lemon meringue pie with lemon sorbet
Chocolate heaven, chocolate fondant filled with Madagascar chocolate mousse and topped with caramelised white chocolate
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Quinoa Avacado Salad
Black Forest honey, garlic chicken wings
Herb crust fillet mignion steak, with miso glazed mushrooms and roasted garlic potatoes
Apple pie with ice cream
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Tomato Sauvignon blanc soup with roasted garlic sour dough bread
Lobster Thermidor with rosemary parmesan potatoes and tarragon honey butter glazed veg
Blackberry panna cotta with hazelnut crumble
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Cheese burger sliders
Quesadillas
Mac&cheese with chicken tenders
S'mores
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