About Steve Dustin

Chef Dustin entered the fine dining world in 2001 at the 4 star restaurant Canoe in Atlanta before moving to New York City where he got a taste of perfection at acclaimed restaurant Bouley. After positions with progressively more responsibility in Boulder and then back in New York as Executive Chef of The Harrison and Monument Lane, Chef Dustin finally made the move to San Francisco in 2015 where he delighted diners at The Cavalier. Prior to joining Finn Town, Chef Dustin was the culinary director of operations for Big Night Restaurant Group, including national award winner Leo’s Oyster Bar.