Dany Karam to be Cabra-Vale Diggers’ culinary ambassador after leaving The Star

After his sudden departure from The Star, top chef Dany Karam’s unexpected new project can be revealed.

Karam says designing Cabra-Vale Diggers offerings from the ground up is busy but invigorating work. Picture: Julian Andrews

Renowned chef Dany Karam shocked the culinary world when he walked away from his seven-year stint at The Star’s premium steakhouse Black Bar & Grill at the end of last year.

Now the decision for his departure can be revealed.

The chef will be the culinary ambassador for the Cabra-Vale Diggers Club in Canley Vale, which is currently undergoing a rumoured $200 million dollar redevelopment, including the construction of a 140-room hotel.

Karam, a father of two who grew up in Sydney’s west, has been in talks with the club for years and his decision to leave Black was motivated by his desire to take up the Cabra-Vale Diggers role.

“I had come to a point where I want to do something for myself and open my own venture,” he said.

Former Black Chef Dany Karam at Cabra-Vale Diggers, where he has taken on the role of culinary ambassador. Picture: Julian Andrews

“What excited me was the vision the team has to turn the club into a resort.”

While the club already has the popular District 8, an Asian eat street style restaurant, and Horizon Asian Dining, which last year won the Perfect Plate Awards for Best Dish, Karam has been brought on to oversee a new premium steakhouse and Italian restaurant which will feature at the front of the hotel.

The Cabra-Vale Steakhouse and Whisky Bar will seat 160 people and have an in-house butchery and dry-aged full blood wagyu fridge.

The Italian restaurant will seat 300 people and is inspired by the interior design of Starbuck’s Reserve in Milan, Italy.

The new ventures will be opening within the next three years, but in the meantime Karam will also oversee a new Mediterranean food offering, Bistro 1925, which opens this week.

Cabra-Vale Diggers is already known in the area for it’s food offerings, including District 8. Picture: Damian Shaw

The top chef has been designing the new offerings from the ground up said the work has been invigorating.

“It’s something the west has never seen before,” he said. “It’a a new challenge to not open another restaurant in the city. It’s very exciting to be doing something different.”

“It’s a lot more work than running a restaurant but I didn’t come for less work. It’s a different game when you start from the ground but the focus is still honest, good food.

“This has always been my vision and mission and hopefully we can provide the community with something they are looking forward to.”

Clubs CEO Boris Belevski said, in a statement, that “bringing Dany onboard highlights the club’s innovative and forward-thinking approach, particularly in the realm of exceptional food offerings to our members and guests.”