Born and raised in Vermont, Chef Dustin's culinary journey was shaped by his mother, who originated from Otto, North Carolina, instilling in him a deep appreciation for southern cuisine.
After completing his education at the New England Culinary School, he relocated to Stowe, Vermont, driven by his burning passion for the culinary arts. It was there that Chef Dustin honed his skills at various establishments, including the renowned Trapp Family Lodge. He served as the Executive Chef at both the Bistro at Ten Acres and Prohibition Pig, immersing himself in the intricacies of southern cooking and mastering the art of BBQ. His culinary prowess earned him the prestigious Food & Wine Magazine Award for Best Barbeque in Vermont in 2020.
Seeking to further expand his repertoire, he ventured to Charleston, South Carolina, a city renowned for its culinary scene. Working alongside notable chefs such as Travis Grimes, John Lewis, and Jamie Lynch, Chef Dustin refined his skills in the kitchen during his tenure at Husk, an esteemed culinary establishment. He returned home to Vermont to lead the culinary team at The Copper Grouse before coming back to Stowe to elevate the flavors at Topnotch Resort.
