Dylan Allwood is Central Virginia native who cut his teeth in the Charlottesville restaurant scene. Dylan began his culinary journey under the tutelage of well-known Charlottesville chef Dean Maupin at the former Relaix and Chateau property, The Clifton Inn. Dyan further honed his skills under Harrison Keevil at Brookville where he later earned the position as Sous Chef. His next move was as Sous Chef at Rappahannock River Oyster Company-owned RockSalt where he was later promoted to Executive Chef. Following that, he was offered the position of Chef de Cuisine at the legendary C&O restaurant before making a real name for himself running the kitchen at Tavola, one of Charlottesville’s finest restaurants. We are delighted to have Dylan running the show in Public’s kitchen.