Meet The Chef
Dustin was born in Charleston, SC and began cooking in his hometown at a very young age. He began as a dishwasher in a local restaurant and worked his way up to a line cook. He was inspired at that point to continue a career in the kitchen. After moving to Orlando, FL Dustin began working with Disney. They soon offered to send him to the Le Cordon Bleu program in Orlando. After graduating, Dustin moved back to Charleston, SC and began working with the Woodlands, a Relais & Chateaux property. Here he was promoted to Executive Sous Chef. During his time there, Dustin spent his vacations staging at restaurants around the world, including The French Laundry, The Fat Duck, and Le Manoir. Dustin then
moved on and started working with Blackberry Farm. During his time there he was the Executive Sous Chef of the Barn. He then moved on to become the Farmstead Manager in charge of the cheese, salami, preserves and over all farming operations until 2013. Blackberry Farm helped him combine his passion for cooking in a restaurant with his love for farming and producing artisan food products. Dustin then spent a few years working on a local organic farm raising grass fed beef, pastured poultry, and vegetables. He helped create a brand turning all the farm had to offer into pickles, condiments, and salami as well as doing catering events.
DSB Provisions is something he and his wife, Stacey, have been hoping to do for their family and community for a long time.
Fresh Made Pasta & Sauces
We raise our chickens on fresh grass on our own DSB Farms in Maryville, TN. We feed them non-GMO feed and they get to enjoy the air blowing and sun shining!! Happy chickens make great eggs, and great eggs makes the best pasta!! We use organic semolina for the majority of our extruded pastas. We also source seasonal, specialty and local flours.
Our sauces are created with fresh vegetables from DSB Farms and other local farms. Additional ingredients are sourced from producers who have quality as their top priority.
At Your Service
Tel: 865-518-1611 | Email: