Getting to know chef Dany Chebat



Executive chef, Wichita Presbyterian Manor senior living community

As a teen in his native Lebanon, Chebat worked in restaurants to make spending money.

“From that, I got to love the restaurant field,” he said.

Chebat, 39, studied to become a chef in Beirut, then worked seven years for the Intercontinental Hotel chain in Europe, Africa and the Middle East, plus two years at the Maronite Catholic Institute in Rome.

Chebat obtained a U.S. visa and worked in Las Vegas for 12 years, first as a sous chef at the Palms Casino Resort and then helping open several restaurants. The last was his own, a French-American breakfast spot called the Daily Egg.

Chebat returned to Lebanon for an extended visit after selling that restaurant, then came to Wichita intending to work for his friend George Youssef at Georges French Bistro.

But when that restaurant’s opening took longer than expected, he took a job at Wichita Presbyterian Manor.

There he feeds about 250 people a day. In addition to regular daily meals, Chebat cooks a la carte meals at the Bistro and the Landing, the Manor’s breakfast spot and steakhouse.

Chebat says he has the freedom to change menus every two weeks and specials on a daily basis – something that wouldn’t happen at a Las Vegas casino.

Chebat enjoys volleyball, racquetball, hunting and fishing. And he has become a U.S. citizen.

“I’m really proud and happy.”

Joe Stumpe