The chef
A decade at the pass
I'm Ethan Dillon. Ten years ago I walked out of Michelin kitchens and into private homes — and I've never cooked a dinner the same way twice since.
My philosophy is simple: delicious food, made well, creates the atmosphere where people connect and become part of everlasting memories. That's my passion, and it's what drives everything I do — there's nothing better than when the room turns fuzzy and you're surrounded by smiles, wonderful people, and exceptional food.
Over a decade I've curated more than 500 events, from large-scale weddings of three hundred to a single candlelit table for two. This is my third company, and the standard is the same one I've carried through all of them: experience, attitude, flair — and a stubborn devotion to the guest in front of me.
10 years
A decade of private cheffing
Michelin
Foundation training
500+
Events curated
3rd
Company built on craft
How I cook
Nothing leaves the pass that I wouldn't serve my own table
Every menu starts with a conversation — the occasion, the room, the people. Then the season and the region decide the rest, and the menu is written for your table alone.
On the night, I cook the way I was trained: quietly, precisely, and with visible flair when it earns its moment. You'll find me at the pass, not hidden in the kitchen.