Pete Dantanus

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Pete began his chef career in Brighton and studied professional cookery at Brighton City College. He lived in the USA for 2 years and gained experience within the kitchen in Washington DC. His love for cooking came from watching and learning from his mother when he was growing up. He began working for the Black Rock Group in 2017 at The Salt Room and came in as CDP, and quickly grew to Sous chef.  The Burnt Orange restaurant in Brighton opened its doors in June of 2021, with Pete starting as Head Chef. Pete kicked off opening the restaurant spectacularly, and soon followed glowing reviews from Jay Rayner in the Guardian and Giles Coren in the Times. As well as being awarded a Michelin Bib Gourmand in 2022, and again this year in 2023. Focused on wood-fired flavours, and exceptional sauces and seasoning, Pete curated a menu that is the people’s favourite- winning Brighton’s best restaurant in the BRAVO Awards for 2 years in a row.

See Pete Dantanus