Jet Lanante

Short bio

Jet Lanante is a Brisbane private chef trained at the Paul Bocuse institute, pairing rigorous classical French technique with the bold flavours of South East Asia, his Filipino heritage and the Middle East. He brings genuine fine-dining execution — and a little kitchen swagger — straight to the private table.

Bio

Jet Lanante has his mother to thank for his career. Convinced he had a “natural touch” for the kitchen long before he saw it himself, she pushed him to take it seriously — and he threw himself in at the deep end, enrolling at the celebrated Paul Bocuse culinary school.

From there his cooking took him around the world. He started at the very bottom — scrubbing pans and prepping vegetables — and used years of global travel to shape a culinary identity that blends old-school discipline with flavours gathered from everywhere he cooked. That mix of rigour and curiosity still defines his food.

His style is classical French technique applied to a genuinely global pantry — South East Asian, Middle Eastern and Filipino flavours, plated with fine-dining precision. It is the kind of range that makes him a natural fit for anyone after Asian catering in Brisbane, refined Filipino cooking or French-trained flair, all delivered with meticulous, considered execution.

Nothing captures him better than his refined chicken adobo. A dish many Filipino cooks know, he elevates it to fine-dining standard — bone-in thigh, dark soy, coconut vinegar, slow-confit garlic and crisp rendered chicken skin, built around a precise emulsion that few ever truly perfect. Deeply comforting, technically exacting: heritage seen through the lens of classical training.

For Jet, the move to private dining is about human connection. After years in intense, high-volume kitchens, what he loves now is the immediate look on a guest’s face when a dish lands perfectly. He thrives on tailoring a menu to a specific group, then running a flawless, seamlessly timed service — fine-dining execution and meticulous flavour design in an intimate space.

Working as a private chef across Brisbane, Jet brings that polish and energy into private homes for dinners, celebrations and curated tasting experiences. He likes to live by Paul Bocuse’s own words — “to laugh is to live profoundly” — and brings that joy, precision and a world of flavour to every table he cooks for.