Dylan Shinkle

Background

About Dylan Shinkle

I started in food service when I was only 15 years old making pizza. Fast forward 15 years and now I am a hungry, well versed and battle scarred sous chef. Unwavering in my abilities from baking to administration. Albeit there have been a few years where I found different employment opportunities more lucrative, my heart and soul have always been on a plate. Now, working in a kitchen of 15 employees all the while in the Theater District of downtown Cincinnati. We handle hundreds of heads a night through efficiency, communication, and honed skill. I run features every weekend as well as a handful of rotating seasonal items on our menu. Seasoned with banquet and catering experience from costing and building a menu to ordering and preparing the food to spec. I strive to produce a world class product that boldly blends simple roots with a refined gastronomic approach. I am constantly learning and improving my skill set in hopes to own my own restaurant in the future."Good food is the foundation to genuine happiness."-Auguste Escoffier.