Born and raised in Du Quoin, Ill., Dylan Lipe has always been inspired by the personal connection food can create with otherwise complete strangers. As a young teenager, his passion for cooking was born as he worked small catering jobs for neighbors and community members.
Having travelled and worked all across the country, as well as the Caribbean Islands, Dylan has had many opportunities to refine his palette, develop his technique in the kitchen, and grow a deep love and respect for barbeque. He began his culinary journey by attending Rend Lake College for Culinary Arts in Ina, Ill. His career has led him to be Corporate Executive Chef and Director of Food and Beverage Operations at Sweet Baby Ray’s and Corporate Pit Master at Bandanas BBQ.
In September 2014, Dylan joined Chicago’s Blackwood BBQ team as Chef/Pit Master. The menu at Blackwood BBQ allows Dylan the ability to ensure each step in the process is executed with the upmost regard for quality and consistency. Here, Dylan’s true passion for the pit and all things barbeque shines through. Dylan takes great pride in Blackwood BBQ’s product, from sourcing from familiar and local farms to hand trimming and hand rubbing the meats, and selecting the wood to slow cook the product for up to 15 hours. As a leader in the kitchen, he strives to make the experience of his guests comfortable and familiar, yet available at the speed of life.
Through his culinary journey, Dylan has been featured on the cover of Chef Magazine and has earned several top ten awards in KCBS and MBN competitions.
When Dylan isn’t playing with fire, large pieces of meat and cheese, you can find him enjoying the countryside on his Harley, or spending time with his wife, Dana, and son, Aydan.