Dean Heselden
A passionate & creative Chef with a natural love for Food, Wine and Travel.
Average: 5.00/5
See the 4 client reviewsAbout the Chef
Introducing Dean Heselden. He is a passionate multi award wining Chef from the UK, who's 20 years experience includes owning his own restaurant as well as working in Spain, Portugal and the French Riviera. This has allowed him to gain national accolades in the UK such as Tilda Chef of the Year and National Chef of the Year…... Introducing Dean Heselden. He is a passionate multi award wining Chef from the UK, who's 20 years experience includes owning his own restaurant as well as working in Spain, Portugal and the French Riviera. This has allowed him to gain national accolades in the UK such as Tilda Chef of the Year and National Chef of the Year Semi finalist. Whilst running his restaurant, Dean was included in the Michelin Guide, awarded 2 rosettes by the AA Guide,and as well was a finalist for the Best Restaurant in the South of England in the Guardian national paper. Dean has worked in Canada in and around the Canadian wine industry in the Okanagan Valley, British Columbia. Whilst there he headed up the Kitchen in the Sonora Room Restaurant at the Burrowing Owl Winery as well as operating his own Pop up Restaurant Series. Read all Hide
Location
Brighton, UK +40 km
Spoken Languages
English
Cuisine type
Seasonal cuisine, Vegetarian, Gluten-Free, Michelin star, Cooking class, Mediterranean
The Chef in 3 questions & answers...
4 client reviews
Chef Dean was fantastic. Each dish was delicious and all our guests really enjoyed themselves. Would happily do it again.
Dean arrived on time loaded with not only the ingredients but with all the plates and cutlery I need. The four course meal was truly wonderful. So tasty and well presented too. Dean worked hard and did all the clearing up. He was pleasant, and courteous. I had the menu I asked for and each dish was tasty, all my guests enjoyed the meal and one is thinking of having him do a meal for them. Highly recommend Dean
I couldn't recommend Dean and the whole La Belle Assiette experience highly enough. Dean came to our home on a Sunday afternoon and prepared a meal for myself and five others for a dinner party I was hosting to celebrate my birthday. He was friendly, engaging and helped provide a really relaxed atmosphere. Whilst we had the option to discuss menu details before hand, I gave Dean free reign to come up with something he thought we might enjoy and he did not disappoint. All sourced using local ingredients his menu was exciting, tasty and beautifully presented. It was also meaty enough to satisfy the three builders around the table who I had told him about in our initial chat. Dean took the information I gave him and worked with it to prepare something which was ideal for everyone. He also found his way around our kitchen better than my husband without having to ask where anything was. All in all I could not have wished for a better birthday experience and will definitely be booking through La Belle Assiette again. Thankyou again Dean for a really enjoyable afternoon with superb food.
We had a really lovely experience with this. The chef cooked amazing food, which was top quality and all locally sourced. We had a small baby with us and the whole experience was still very relaxed and not at all rushed.
Would definitely recommend.
The Chef Dean Heselden in 3 questions
Describe your cooking style !
My style is mostly Mediterranean cooking after spending a lot of time working and exploring around the Med.
I use quality local ingredients and create modern menus with flair & passion.
What is your signature dish?
As a chef every dish I create is a signature dish. But if I were to describe a dish close to my heart I would say pan-fried turbot, crispy chicken with truffle risotto and asparagus. I was awarded Tilda Chef of the Year for this dish at Hotel Olympia in 2010, so would probably be at the top of my list.
Why are you a private Chef ?
I love to see the fruits of my labour enjoyed by happy guests.
