Alan Dawes brings five-star dining to Hervey Bay

From the UK to the Yarra Valley, Montville and now the Fraser Coast, multi award-winning chef Alan Dawes will come to your home and cook for you and your friends - but it won’t be cheap.

Award-winning private chef Alan Dawes has officially offered his fine dining catering service to the Fraser Coast and Gympie region.

Born in Birmingham, UK, Mr Dawes moved to Australia 10 years ago, and began working as a sous chef at the Stones of The Yarra Valley in Victoria.

After a few years, Mr Dawes relocated to the Sunshine Coast and worked as sous chef at The Long Apron in Montville.

“The warm weather in Queensland appealed to me as an English person,” Mr Dawes said.

In an article with Australian Good Food Guide, Alan Dawes said he was amazed at how many local producers were in the region, and knew there was a real potential to make incredible food here.

After working in restaurants most of his professional life, Mr Dawes became inspired during the Covid pandemic to bring the fine dining experience into people’s homes.

Since opening his business, Alan Dawes Private Chef, in 2020, Mr Dawes has been nominated for five awards, with three consecutive Australian Good Food Guide readers choice awards, for 2021, 2022 and 2023.

He was also recommended to tourists as one the best Queensland fine dining experiences, twice, for both 2022 and 2023.

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Recently, Mr Dawes relocated to Gympie, where he has been able to grow his own produce, and expand his radius to include the Fraser Coast.

“I have been operating for almost three years during which I have cooked in nearly 700 homes, been awarded the Australian Good Food Guide Reader’s Choice award three years in a row and have been named a Best of Queensland Experience,” Mr Dawes said in a social media post.

Up to $325 a head” “With the fine dining experience that I offer, I try to showcase produce from across the region, and how awesome it is, rather than focusing on the extravagance,” he said.

“I try not to be pretentious; my style is actually quite simple.”

One of Mr Dawes’ most popular dishes devotes itself to staying true to the produce, “the Hinterland pumpkin, pepita caramel, apple and rosemary vinegar”.

“I start by roasting the pumpkin seeds, seasoning them and then blending it with coconut milk, until creamy, meanwhile roasting the pumpkin itself.”

"The humble pumpkin, like you’ve never seen before. Garnished with a caramel made from the seeds and an apple and rosemary vinegar." Photo: Alan Dawes Private Chef (Facebook page)

“I’ve had customers who dislike eating pumpkin, then eat the dish and thoroughly enjoy it.”

Another popular dish he offers, and possibly the most intriguing, WHITE, a dish that consists of five unknown flavour elements, offers an interactive experience for the diners, where they are asked to guess the flavours of the dish.

"My signature dessert WHITE is an interactive conclusion to your fine dining experience. A game for the table, who has the best palate?" Photo: alandawes_privatechef (Instagram)

Mr Dawes’ fine dining experience has received five star ratings over 72 reviews on Google.

“I offer the service from intimate gathering of two people onward to 20, with the choice of a four course meal, six course or nine course.”

“The cheapest option – the four course meal – is approximately $130 per head, where as the most expensive option – the nine course meal – is approximately $325 a head.”

Keeping to the authenticity of his service, Mr Dawes does not accept alterations to the menu offered.