From a young culinary start in Nova Scotia as a prep/line cook, Dylan ventured to the island and started honing his culinary skills at CNA. From there, many doors opened — one of those was working with the amazing staff at Chinched. There, Dylan started truly understanding the love and appreciation for good food.

Now, after 5 years as a lead producer of charcuterie and deli meats, he's made contact with many amazing chefs, all of whom have their own great skills and knowledge to share.

After learning many skills himself, one thing stands true... extra thick cut for that bologna sandwich. Always.