I’m Dylan, the son of a baker and pastry chef. I grew up surrounded by the smell of freshly baked bread, early-morning batches, and the discipline of techniques that leave no room for error. It shapes your character… and your palate.

I’ve always been into sports, and I’ve carried that same discipline into my kitchen: precision, endurance, mental strength — nothing is left to chance. Every service is a race, and I love it.

After working in several Michelin-starred kitchens, I developed a technical, generous and no-nonsense style of cooking. Food that gets straight to the point, just like me.

I also had the opportunity to compete on Top Chef, an experience that pushed me to go beyond my limits, define my culinary identity and learn to thrive under pressure.

In short: a chef who comes from the bakery, who loves sweating as much as reducing a sauce, who has worked in Michelin-starred kitchens and on television — and who is now looking for a new playground where he can keep performing at his best.