By Kiana Wilburg
When it comes to culinary innovation, Dustin Dalgetty is one chef who stands out for his artistry and daring fusion of flavors. Sitting at the helm of his thriving enterprise, Le Chef, Dalgetty captivates his customers with creations that pair the meticulous technique of Japanese sushi with traditional and local ingredients.
Dalgetty, a father with deep roots in South Ruimvedlt, shared that his journey in the food industry spans 17 years. He launched his own company in 2010. Sushi options were added in 2020.
The soon-to-be husband said his interest in sushi was piqued during his time at Bistro Restaurant.
“In 2015, while I was working at Bistro, an internationally acclaimed sushi chef was invited to train our local culinary team. It was during this encounter that my interest in the intricacies of sushi craftsmanship was ignited. Over the ensuing years, I devoted myself to relentless practice and refinement, ultimately achieving a level of mastery in the art of sushi making,” the chef intimated.
The 38-year-old said he is devoted to making sushi as it allows him the freedom to utilize his hands and mental prowess to manipulate a range of flavors and textures. The outcome is a mesmerizing experience for the adventurous palate of his customers.
Speaking to the distinguishing features of his sushi creations, Dalgetty was proud to share that he incorporates Guyanese ingredients, giving a tropical twist to the Japanese delicacy. While traditional Japanese sushi relies on ingredients like nori (seaweed), rice, and fish, Dalgetty adds a local twist with the use of mango, a beloved fruit in Guyana. “Mango is the one special ingredient that I like to use,” he explains. “Its vibrant flavors and versatility add a unique twist to my sushi creations, creating a delightful fusion of cultures on the plate.”
Dalgetty’s innovative approach to sushi also extends beyond ingredients as he challenges the structural norms by offering what he calls a “Sushi Cake” instead of a roll.
His unorthodox approach also goes a step further as Dalgetty even offers other signature sushi creations to keep consumers returning for a taste only offered at his establishment.
One of his favorite rolls to create is the Cajun Roll which features shrimp topped with salmon and tuna, sprinkled with Cajun seasoning, and delicately torched to perfection. “The combination of flavours in the Cajun Roll, with its smoky BBQ taste, sets it apart and makes it my personal favorite,” the South Ruimveldt chef said.
Another one of his signature creations is called the Chef Special—a roll of avocado, cucumber, crab meat and cream cheese. This combination is perfectly coated in a batter before being deep fried. It offers a crunchy crust and irresistible inner softness that caresses the tongue while bewildering your mind.
Dalgetty also said he places much emphasis on the seasoning of his dishes while ensuring exceptional presentation. A simple scroll of his Instagram page or Facebook feed would reveal a string of raving reviews from customers, documenting their satisfaction with the outstanding visual appeal of his sushi compared to other options they’ve tried.
Dalgetty also shared that he never allows himself to get comfortable with his current level of success as he remains ever entrapped by the joys of finding new ways to elevate his sushi creations. The young chef shared that he draws inspiration from emerging food trends, diverse cuisines, and feedback from his customers.
As with all culinary fields, challenges do come with the territory and Dalgetty is no stranger to them. The availability of certain ingredients in Guyana can be inconsistent throughout the year, making it difficult to maintain a consistent menu. However, Dalgetty has overcome this hurdle by establishing relationships with local importers.
“Ingredients like avocado and other specific sushi components can be hard to come by consistently. To overcome this challenge, I’ve had to establish relationships with local importers, but when these items are not readily available, it can be quite difficult, and I may need to adjust my menu to work with what’s accessible,” the Sushi maestro shared.
For those who are new to sushi, Dalgetty offers some pro tips for eating it the correct way. He advises dipping the fish into soy sauce and not the rice to maintain the perfect balance of flavors. He also recommends using pickled ginger as a palate cleanser between different types of sushi as well as eating sushi in one bite whenever possible to experience all the flavors and textures in each piece.
While sushi is the star of the show at Le Chef, Dalgetty also offers a range of other mouthwatering dishes, including Pan Seared Steak with Garlic Butter, Grilled Pesto Chicken with Roast Tomatoes, Grilled Salmon with Honey Cilantro Lime, Beef Lasagna with Garlic Bread, Spanish rice, Asian Pork Rib, Sauté Cassava, and Mash Eddoes. These options cater to diverse tastes and preferences, ensuring there is something for everyone at his restaurant located at 177 Waterloo Street (the same location as the now defunct Jerries Bar).
While he has already amassed a following of loyal clients and even had the pleasure of serving his masterpieces at dinners hosted by US diplomats and even President, Dr. Irfaan Ali, Dalgetty said he looks to the future with great excitement. Beyond establishing a restaurant that offers a fusion of local and international cuisine, Dalgetty said he envisions establishing a Le Chef Franchise throughout the Caribbean. His ultimate goal is to share the art of culinary diversity and create a brand that celebrates the rich flavors of the region on a broader scale.
With his unique twist on sushi, Dalgetty hopes to bring more people together through the love of food and an appreciation of diverse cultures.
