Dylan is Reserve’s newest Sous Chef and was raised in a family that routinely cooked food that they fished, hunted, or grew themselves. Curiosity got him in the kitchen with his father, who embraced his passion and taught him to honor all the ingredients they had procured. Working at Reserve has given Dylan the ability to work at a restaurant that supports locally and responsibly, raised products while learning the arts of handmade pasta, bread, preservation, charcuterie, and whole animal butchery. With these experiences, Dylan strives to continue Reserve’s commitment to innovation and excellence.
We’re excited to have him be a part of our team!