Saz’s Member Since: 2022
Favorite Saz’s Dish: Anything hickory and applewood smoked
Fun Fact: I have opened a restaurant in 5 different states varying from seafood, high-end new American, and Mexican fusion.
Dream Job as a Youngster: To be a race-car driver. At the age of 6 my mom said it was too dangerous, so I decided I wanted to become a chef. I never lost sight of that from a young age.
Favorite MKE Experience: I love all the festivals! I especially love Strawberry Fest and Harvest Fest in Cedarburg, but Summerfest would be my favorite.
When I’m Not at Saz’s, You Can Find Me: Spending time with my family. That can include going to the park, spending time by the lakefront, trying new restaurants or swimming in our pool. I wish I could say golfing as that is something I love to do; it’s just hard to find time with a toddler at home.
Bio: Since the age of six, when his mom told him race car driving was too dangerous, Dustin decided to pursue a career as a chef. His passion showed early on, from cooking for his family and working under a gold medal master chef to attending the prestigious Culinary Institute of America in Hyde Park, New York. After graduating, Dustin gained experience working for Cameron Mitchell, completing an internship at Lowes Hotels at Universal Studios Orlando, opening a boutique hotel and restaurant in Nashville, and consulting with Sysco Foods. He also served as a corporate chef for a Milwaukee restaurant group before finding his home at Saz’s Hospitality Group. Over his career, Dustin has opened five restaurants in five states and consulted with over 800 restaurants in Wisconsin and Michigan. Today, as Corporate Executive Chef, he leads all culinary operations at Saz’s Hospitality Group.
