Dana Hallani From Family Kitchens to Culinary Stardom
Dana Hallani
From Family Kitchens to Culinary Stardom
By James Wood
In a world where culinary talent often gets boxed into traditional definitions, Dana Hallani breaks the mold with poise, passion, and personality. Based between Dubai and Beirut, Dana has carved a niche for herself in the competitive world of fine dining and creative gastronomy. With a growing digital presence and a newly founded private dining brand, L’Étoile Privée, she is redefining what it means to be a chef in today’s multicultural and media-driven world.
Dana’s journey into the culinary arts is as vibrant as the dishes she prepares. “Cooking wasn’t something I planned as a career—it was a language I grew up speaking,” she says with a warm smile. “In my family, food wasn’t just nourishment. It was a connection. It was love. It was memory.”
Growing up between Lebanon and the UAE, Dana was surrounded by rich culinary traditions, where spices weren’t just ingredients but heritage, and recipes were passed down like sacred family heirlooms. She began helping in the kitchen as a child, eventually refining her skills through formal training and international travel, which exposed her to a diversity of flavors and techniques.
Today, Dana is the proud founder of L’Étoile Privée, a boutique private dining experience that reflects her elegant yet bold approach to cuisine. “The name means ‘The Private Star,’ because I wanted my clients to feel special, like the centerpiece of the evening,” she explains. Each event she hosts is bespoke, from the curated menus to the table design and guest experience.
From intimate dinners for celebrities to high-profile events for Dubai’s elite, Dana’s work speaks for itself through stunning plating, sophisticated flavor profiles, and unmatched hospitality. Yet, behind the glamorous veneer is an artist deeply rooted in authenticity. “I’m not just here to impress with foie gras or truffles. I want to tell a story on every plate. A story of where I’m from, where I’ve been, and who I’m cooking for.”
Dana’s cooking philosophy is distinctly personal yet universally appealing. She describes it as “Middle Eastern soul with a global twist.” Whether it’s a modern take on kibbeh with pomegranate glaze or saffron-infused risotto with hints of rose water, Dana’s creativity lies in blending comfort with surprise.
Living between Dubai and Beirut, two culturally rich cities, provides constant inspiration. “Dubai is fast, ambitious, and cosmopolitan; there’s always something new to taste and learn. Beirut is emotional, artistic, and grounded in tradition. I take the best of both and make it my own,” she reflects. This duality is what makes Dana’s food resonate so widely; it’s nostalgic, yet forward-looking. Traditional, yet experimental.
In addition to her culinary talents, Dana has become a prominent figure in the digital space. With a growing Instagram following and collaborations through platforms like dl.boutiqaat.com, she shares recipes, behind-the-scenes stories, and glimpses of her events. Her feed is a visual feast, combining elegant dishes with personal moments and lifestyle content.
“When I post online, I want people to feel like they’re in my kitchen,” she says. “It’s not just about showing perfect plates, it’s about sharing the process, the fun, the flaws, the laughter.”
Dana is also passionate about empowering women through her work. “Being a chef, especially as a woman in the Middle East, hasn’t always been easy. But I want young girls to see that you can lead with grace, and still command the room.”
Challenges and Growth many entrepreneurs, Dana has faced challenges, especially during the early stages of building her brand. Logistics, staff management, sourcing premium ingredients, and maintaining consistency across events were all obstacles that required learning, patience, and a sharp sense of leadership.
“The hardest part was realizing that being a chef isn’t just about cooking. It’s about managing people, costs, creativity, and expectations all at once,” she admits. “But that’s also what I love. It keeps me on my toes. Every event is a new chapter.”
She credits her success to the values instilled in her by her family, resilience, humility, and always striving to give more than you take.
Dana’s future is as flavorful as her past. She is currently working on a line of artisanal spice blends inspired by Levantine flavors, as well as plans to expand L’Étoile Privée into a concept space where food, art, and culture come together. “I want to create a place where people can not only eat, but feel,” she says.
When asked what success means to her, Dana doesn’t hesitate: “Success is being remembered, not just for the food you made, but how you made people feel.”
In every plate she prepares and every table she sets, Dana Hallani continues to create magic, one private star at a time.