DUSTAN FIRST STARTED COOKING AT AN EARLY AGE WITH HIS FAMILY, HIS KEY LIME PIE FROM SCRATCH MAKING THE FIRST REAL IMPACT IN MEMORY. DUSTAN’S FIRST COOKING JOB, at the early age of 16, WAS WITH THE WESTMARK BARANOF, A PRINCESS CRUISE LINE HOTEL IN JUNEAU, ALASKA. Dustan relocated to Boise after high school in 1991 and worked for sandpiper restaurant, Marriott at hewlet-packard and a couple of mom and pop shops before returning to school.
dustan graduated at the top of his class from boise state university with a degree in applied science- culinary arts. While in college he realized that passion, sense of urgency and a strong work ethic makes great chefs. Dustan also had other accomplishments in college including winning an oyster mushroom recipe contest and placing first in a state wide culinary competition that took him to Kansas city for nationals. Dustan placed fourth in the nation at that event!
Dustan finished college and was the executive chef for berryhill and company from 1999-2002. He thenleft to help a friend open her new venture called foodies and fermenters (f2) on bogus basin hill. That was a short experience since it closed after only 5 months. Dustan then helped with life’s kitchen over the summer of 2003 until he accepted the executive chef position at Murphy’s steak and seafood. Dustan worked at Murphy’s until the spring of 2007, when he left to open his own restaurant.
Dustan opened brick 29 in may of 2007, and since then brick 29 has had glowing reviews from Idaho statesman, Idaho press tribune, the boise weekly, the scene and local papers (including the Ontario paper). Dustan has been written in periodicals including big sky journal, wine press northwest and even in the wall street journal as a chef preparing a wine dinner in a museum. The most prized of his accomplishments, culinary, is the
Locally- idaho statesman, press tribune, boise weekly, boise magazine, urban liason, idaho magazine
Nationally-big sky journal, sunset magazine, travel and leisure magazine, wine press northwest, wall street journal
Tv-every local channel, fox network, TLC channel, hgtv channel, bacon book, Rachel ray magazine
Best dish at chef’s affair 2010, 2011, 2012
Won state wide recipe contest in Idaho magazine
Voted best martini, best dessert, best fine dining by idaho press tribune (7 years in a row as of now)
James beard nominee for 3 years in a row as “best chef northwest” and the only representative for Idaho (2009/2010/2011)
Idaho’s representative to Taiwan promoting idaho/northwest foods with western technique 2011 and 2012
Doubled sales since opening, topping the 2 million dollar mark with over 50 employees
Contacted by food network to participate in the show “extreme chef”
Published in best chefs America 2013, 2014,2015,2016
Contacted by food and wine to be a featured “favorite” chef on Food and wine’s website 2013