Danè Chatani is a Cordon Bleu-trained chef who passionately believes well-cooked food – using fresh produce and prepared with love – is an essential ingredient for health and well-being. Much of her childhood was spent alongside working chefs in family-run hotels such as Thredbo’s Alpenhorn Lodge where, at the age of 16, “I was cooking crepes for skiers watching the torchlight descent”.
In 2001, Danè founded Muriel’s Muesli which produced five scrumptious and organic breakfast cereals designed to improve intestinal health. Seven years later, she founded The Nutritional Chef, and is currently completing a degree in nutritional medicine at Nature Care College, Sydney.
“My clients are often dealing with challenging health conditions, but they don’t know what they should be eating or what to cook,” she says. “My role is to take the pain and confusion out of healthy eating by designing delicious personal meals that are specific to individual health needs and goals.”
Her philosophy is simple: healthy food should be enjoyable food. Like the French, Danè believes the key to healthy eating is portion control, fresh ingredients, the absence of additives or chemicals, but above all else – taste. Most of her clients are individuals with varying weight, diet or health issues, though she has also developed healthy menus for a leading fitness meal company.
“Everything I do is evidence-based practice,” she says. “I really like collaborating with GPs as an allied health provider. GPs don’t have the time or the expertise to recommend what to cook, how to deal with food. I do.”