Verified chef

4 Reviews

Chef Dylan brings over a decade of hands-on culinary expertise, blending creativity with precision in every dish he crafts. A graduate of the Cooking and Hospitality Institute of Chicago with a Le Cordon Bleu Culinary Arts degree, he thrives on designing innovative menus, mastering food cost strategies, and delivering impeccable presentations. His passion extends beyond the plate, Chef Dylan is known for cultivating dynamic kitchen teams, refining techniques and ensuring every dining experience is nothing short of exceptional.

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Cooking Classes WITH Chef Dylan THAT ARE CURRENTLY NOT AVAILABLE

Nashville Cooking Class: Sensational Handmade Sushi

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CURRENTLY UNAVAILABLE

Pop-up Class

Sensational Handmade Sushi

$75

Cooking Class

$75

Learn to slice and rice your way to sushi success. Becoming an at-home sushi master begins with an expert-led cooking class that exposes the process one delicious secret at a time. With Chef Dylan guiding you every step of the way, you'll have no trouble mastering the ins and outs of the sushi-making process. Discover...

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CURRENTLY UNAVAILABLE

Pop-up Class

Pasta Made By Hand

$75

Cooking Class

$75

Delicious homemade pasta is a kitchen project you can put your heart into. Lovers of Italian cuisine are in for a treat with a cooking class that explores the beloved traditions of handcrafted pasta. Chef Dylan leads an enlightening session that pulls back the curtain on this treasured culinary invention. Explore how...

REVIEWS

Chef Dylan's Overall Rating

5.0 / 5

Based on 4 reviews

Reviews guests left for Chef Dylan

Stephen Robinson

08/25/25

Chef Dylan was amazing his class was informative and provided an intimate date night for me and the wife to relax learn and enjoy ourselves

08/25/25

Brian Toungette

06/29/25

Chef Dylan was amazing! We had a wonderful time in the class!

06/29/25

Jen

04/23/25

Chef Dylan was GREAT!!! Any constructive criticism I have is towards the coordination of the class. There were WAY too many people in this class. The spacing around the table was very tight and poor Chef Dylan didn't really have enough supplies for everyone. This class should be 10-12 people, max, in my opinion. We had double that amount and it left the people at the end of the table being there way past the class timeframe. We had to double up on knives and quadruple up on the pasta machines and pasta cutters. Chef Dylan handled it all beautifully, but it seemed like the location booked more people than he was aware of and had prepared for.

04/23/25