About
With vast industry experience including The Star, Press Club, Dinner by Heston, Vanitas, and Quay, Dayan brings an international pedigree having learnt from some of the best chefs across the world. Dayan has been Executive Chef at Palette since its opening in 2021 and in that time has curated countless Tasting Menus, celebrity dinners, and winemaker series whilst mastering the art of delivering unparalleled guest experiences. Moving to the Gold Coast in 2016, he has a passion for sourcing ingredients within the local area, whether native endemic species or grown by some of the region’s best producers. Through Dayan’s visionary leadership and unwavering dedication, he has cultivated a dynamic culinary environment that celebrates diversity, creativity, and sustainability.
Favorite Seafood to Work With
While Dayan appreciates a wide range of seafood, he prioritizes ethically sourced and sustainably caught options. He enjoys working with high-quality lobsters, crays, and caviars, as well as embracing the flavors of fresh, locally caught wild fish.
Achievements and Awards
- Palette has held 2 Hats in the Good Food Guide for the last 3 years.
- Palette was awarded SEQ Premium Dining Restaurant last year.
- Palette has received 3 glasses in the Australian Wine List of the Year.
