About

Dana Dunbar | The Beach Plum Chef

Beach Plum Chef of Cape Cod -Brewster MA; USA /A Private Chef Service

Twenty-Five Years of Culinary Artistry & Wellness Expertise

I partner with families and hosts to provide a sophisticated, health-forward dining experience.

My career is defined by global training and a commitment to “Inclusive Dining”—ensuring that every guest, regardless of dietary needs, enjoys an exceptional meal at a shared table.

Brewster Cape Cod Beach Plum in Spring Bloom
Beach Plums can be seen in bloom late spring on Cape Cod.

Roots and Expertise:

Principal Chef & Owner: Beach Plum Chef of Cape Cod (Since 2010).

Award-Winning Leadership: Co-managed back-of-house operations for a premier Cape Cod catering firm, culminating in a People’s Choice Award for culinary excellence during my tenure. 2 Years

International Residency: Served as a Private Live-In Chef in Florence, Italy, for one year, managing daily sourcing and dining for a private estate.

Fine Dining Roots: Trained in three of Santa Fe’s Top 10 rated restaurants: Geronimo, On Water, and Casa Sena.

French Pastry Artistry: Apprenticed in traditional French Pastry with Chef Miguel De Luca (Santa Fe, NM).

Beach Plums in Summer Cape Cod
Beach Plums are planted on coastal edges to prevent soil erosion.

Specialized Collaborations: Served as Sous Chef to Executive Chef Hubert Hohler (Buchinger Klinik, Germany) for a two-week specialized Spa Foods project on Cape Cod.

Integrative Wellness & Herbal Studies

My approach to the kitchen is informed by a life-long study of how food supports healing and vitality.

Herbal Studies: Trained in digestive health and energy healing with Matthew Wood, Susun Weed, and Pam Montgomery, and many others.

Currently enrolled in the Commonwealth Holistic Herbalism program (Boston).

Holistic Foundations: Certified Wellness Coach (Sears Institute) and Kushi Institute Macrobiotic training.

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