The foundation for Chef Dunlap's passion for food was laid early in life. Born in Washington State near Puget Sound, he recalls fondly his childhood days spent playing and harvesting in his family's orchards, foraging for huckleberries, picking strawberries and blackberries and tending to bees.
After a job cooking at a local farmer's market in Boulder, Colorado, Chef Dunlap was inspired to enroll at the California Culinary Academy. Upon graduation, he worked under Executive Chef Jung at El Encanto Hotel in Santa Barbara, where he learned to utilize fresh, seasonal ingredients. After his next job cooking at a five‐star Four Seasons property, Chef Dunlap and his family moved to Virginia to be closer to family, where he opened Alain Ducasse’s Adour restaurant as chef de partie. It was there that Chef Dunlap developed the finer points of his culinary approach.
After a stint as sous chef at Plume Restaurant at The Jefferson Hotel in DC, Chef Dunlap was recruited by The Inn at Little Washington, where he was eventually promoted to executive sous chef. Chef Dunlap joins us after a very successful three years at the celebrated Ashby Inn in nearby Paris, Virginia.
CHEF KYLE COX
Like so many others, got his start in his mother’s kitchen. “She would pull a chair up to the stove so I could help her make chili,” recalls Kyle, who comes from a family that believes in hard work and great food. During the summers while in high school, he worked in kitchens where he furthered his passion for the culinary arts. He honed his skills at various country clubs and restaurants with a stop at Lemaire.
Next, Kyle developed a passion for local, farm-to-table cuisine under Chef Keven LaCivita (now Chef/Owner Pomegranate) at The Blue Goat. Which was nominated for best new restaurant in 2012. There, he developed strong relationships with local farmers and focused his passion on European comfort food. Kyle then worked alongside Chef John Maher (now Owner of The Rogue Gentlemen) and owner Greer Bernstein to open Patina Restaurant & Bar, where he then continued as Executive Chef. During his tenure, he was nominated “Rising Culinary Star” for the 2013 Elby Awards and Style Weekly declared his pork belly their favorite in their “2013 State of the Plate”. Chef Cox then came downtown as the Executive Chef of Aziza’s on Main where he continued to work on his craft until the restaurant was sold June 2015.