Underground Fine Dining

Serves Denver, CO

35244

Hired 115 times

6 employees

12 years in business

$65/person

5.0

This pro accepts payments via Cash, Check, and Venmo.

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Credentials

Background Check

Dustin Brandt
Completed on 7/8/2025

Introduction

Underground Fine Dining is a company formed by Chef Dustin Brandt that brings a new way of looking at the dining scene. Unconventional venues are transformed to create a unique dining experience outside of the normal brick-and-mortar restaurant. Most commonly four to five course plated dinners are presented in the comfort of clients homes with friends and family. This freedom facilitates innovative and inspired cuisine that constantly evolves while challenging boundaries. Chef Dustin Brandt is a French trained chef that applies classic techniques to a modern global cuisine. He resides in Boulder Colorado and has worked at Frasca Food and Wine as well as spending three years as chef de cuisine at L'atelier. His last venture was opening Confit in Rosetta Hall in Boulder Colorado. Due to the current events of the pandemic he closed the restaurant to focus on private dining with Underground Fine DIning. During this time, many relationships were established with local farmers, which provides diners with a taste of Colorado's finest ingredients. Event venues will take on many different shapes that includes a beautiful vacation home overlooking the flat irons, a farm, or a neighborhood gathering. With our passion for great food, we invite you to the table, wherever it may be next.

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

Our most common dining experience is a four or five course plated meal that ranges anywhere from 90-110 per person depending on ingredients and menu chosen. This price includes tax, and gratuity is left to the discretion of our clients. There are no other fees outside of the price per person quoted. For Parties less than four guests the price is 150.00 per person.

What is your typical process for working with a new customer?

Writing a menu that really fits the taste of my clients sets a very personal touch to our events and dinners. We send the first draft of a menu to be looked over. After we finalize the menu we have the opportunity to cook and serve an amazing meal for our clients and there guests in the comfort of their own home.

What education and/or training do you have that relates to your work?

After I graduated from the University of Iowa and realized that I wanted to cook. I sought out the most prestigious and highly acclaimed restaurants in the country to work for. I was mentored by top chefs going through a grueling bootcamp to get where I am know. Two hundred cookbooks on my shelf, 15 years in the industry, opening my own restaurant, running a private chef business for the last 6 years has been the best training I could dream of!

How did you get started doing this type of work?

I started Underground Fine Dining when I realized there was a better way to fuel my passion than being stuck in a brick and mortar kitchen 80 hours a week. Being a private chef allows me to have the freedom to be inspired by travel and work in unique places around the world.

What types of customers have you worked with?

All Kinds ! We love our clients and develop long term relationships with them. This allows us to hone in over time on preferences and style of dinners.

Describe a recent project you are fond of. How long did it take?

Had fun cooking for a group on a houseboat on Lake Powell last summer for a month. Beautiful and inspiring landscape!

What advice would you give a customer looking to hire a provider in your area of work?

Make sure the menu is exactly the way you like it. Your party, your taste.

What questions should customers think through before talking to professionals about their project?

What style of service is best for my event. How much your budget is.