The Chef
Craft, care,
and ten years of
extraordinary evenings.
The Story
Three continents.
One discipline.
“The fundamentals aren’t romantic. They’re what makes the romantic moments possible.”
Lucian Dunn’s career in professional kitchens spans over a decade and three continents. He has worked his way through them with the discipline and curiosity of a craftsman — learning not just technique, but the human side of hospitality.
As Sous Chef in multiple respected restaurants, he developed the rigour that private dining demands: consistency under pressure, precision at scale, and the ability to translate a vision into flavour.
As Head Chef for Art of Hosting, he ran kitchens for events where the standard was simply exceptional — no other acceptable outcome. Today he serves a small private list across Dubai and the wider UAE, by appointment only.
The Path
A decade, plated.
2012 — 2015
Line cook
London · Paris
Speed, discipline, the fundamentals. The years that shape every plate that follows.
2015 — 2018
Sous Chef
Côte d'Azur
Consistency under pressure. Kitchen leadership. The quiet art of running a brigade.
2018 — 2021
Head Chef
Art of Hosting
Full kitchen ownership. Events at scale. Hospitality treated as a craft, not a service.
2021 — Now
Private chef
Dubai · UAE
The complete guest experience. Menu, room, mood — composed end to end.
Philosophy
“Food is not just nourishment. It is the reason people sit down together. My job is to make that moment count.”
— Lucian Dunn
Why Private Dining
I wanted to be
in the room.
I moved into private dining because I wanted to see the reaction. In a restaurant, you send plates out and rarely see the faces when they arrive. In private dining, you are in the room.
You see the anniversary couple fall quiet for a moment after the first bite. You see the birthday guest cover her mouth when the dessert arrives with her name on it. You see the proposal go exactly right.
That is why I do this. Not for the applause — for the moments.
Your Next Occasion
Ready to plan
your occasion?
Tell Lucian the date, the venue and a little about the people who’ll be at your table.