Executive Chef Jeff Dysart brings a diverse array of inspiration from his culinary adventures to DryHop. He firmly believes that the most important aspect to creating a good meal is where the product comes from and “seasonality” has always been a standard word in his vocabulary. His passionate mindset pairs perfectly with the great beers created by our brewers.

After receiving his formal training and receiving an Associate Degree in Culinary Arts at The Art Institute in Atlanta, GA, Jeff developed his foundation working at Holeman & Finch Public House, where he learned the importance of how to respect produce not only for what it was, but what it could be.

Additionally, Jeff worked under a Michelin star chef at The Pump Room in the historic Public Hotel in Chicago, where he cultivated his own take on refined styles of cooking. Most recently, Jeff was Jr. Sous at DryHop Brewers, and then was promoted to Chef de Cuisine.