Passionate about farming and the entire process of harvesting, Dustin is always in search of the best ingredients from the land and the most delicious ways to enjoy them. Dustin got his culinary chops from around the world staging at some of the most renowned restaurants including The Fat Duck, The French Laundry and Le Manoir while working as Sous Chef at the Woodlands, another Relais & Chateaux property. During his time at Blackberry Farm, he has worked as Executive Sous Chef of the Barn, Preservationist and Cheesemaker giving him an expanded range of expertise. In 2017 Dustin assumed the role of Farmstead Manager. In line with his southern roots, and combining his love of land and kitchen, his talents and passions merge perfectly in this role. Dustin oversees production in the Larder, which encompasses the butchery, cheesemaking and preservations programs, where he combines his expertly honed culinary skills with raw creativity and real life experience as a farmer. His position takes him out of the kitchen and into nature to discover what the region has to offer and experiment with what he can do with it.