Dylan Elhajoui

Chef Dylan Elhajoui attended culinary schools and worked in many places including Switzerland, France, Washington, D.C., New York City, Chicago, Colorado, and Napa Valley. In 1997 and 1998 he served as executive chef for the U.S. Cycling Teams in the World Championships in Chateau d’Oex, Switzerland and Valkenburg, Netherlands for top U.S. athletes. He began his career at the 5-starred Penrose Room in Colorado Springs at the 3000-acre Broadmoor—the longest running 5-star, 5-diamond resort in the country. In 2004, Dylan and his family relocated to Sarasota to serve as the executive chef of the Bijou Café. He, then, went on to create the renowned MoZaic Restaurant. After eight years there, he joined the exciting and growing team at Shore Restaurant on St. Armands. He serves as executive chef and will also lead the new team at Shore Longboat Key when it opens in fall 2018. In addition to these diverse experiences, the critical influences upon Dylan’s cooking stem from a Moroccan tradition of genuine and elevated hospitality where life revolved around the dining room table. He grew up in Fes, Morocco, surrounded by great food and fragrances; bustling markets brimming with fresh produce picked at peak ripeness; abundant spices, organic meats, fresh fish, and a multitude of people who knew how to prepare them. His mother and father were both great cooks, and his grandfathers were chefs and restaurant owners. So he literally has been immersed in the culinary arts since day one.

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