MY STORY

PITDADDY aka Dylan Ray Lipe 

Born and raised in Du Quoin, Ill., Chef Dylan 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 organizations.

Having travelled and worked all across the country, as well as the Caribbean Islands, Chef Dylan has had many opportunities to refine his palette, develop his technique in the kitchen, and grow a deep love and respect for all things culinary. He gained his education in the locations & kitchens he did time in on his travels in addition to attending Rend Lake College for Culinary Arts in Ina, Ill. His career has led him on a culinary adventure of epic proportions, from backstage catering for some of the hottest touring headliner acts to some of sports greatest events; MLB World Series, NFL Opening Day, Houston Livestock & Rodeo, Breeders Cup to being Corporate Executive Chef and Director of Food and Beverage Operations at Sweet Baby Ray’s and Corporate Pit Master at Bandanas BBQ. Chef Dylan joined Chicago’s Blackwood BBQ team as Chef/Pit Master/Partner and designed a menu and smoking process that helped fuel the growth and success of the brand. Chef Dylan switched gears and dove head first into fried chicken, partnering with Stone Soup Collective and The Budlong Hot Chicken.  There he helped grow the brand from one location to seven locations including one in Soldier Field and another in Denver, Colorado.  In 2018 Chef Dylan left the restaurants behind to focus on Pitdaddy Outfitters full time as well as two other projects; Dylan Ray Photography & Flavor Anonymous.

 

Chef Dylan's ability to concept and design restaurant operating systems are a passion and a talent that ensure the upmost regard for quality and consistency. Here, Chef Dylan’s true passion for the pit and all things culinary shines through.

 

Chef Dylan takes great pride in sourcing from familiar farms and local suppliers, hand trimming and hand rubbing fresh meats, and selecting the wood and charcoal for slow cooking up to 15-18 hours or going hot & fast directly over live fire. 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.

 

Chef Dylan is a Brand Ambassador, representing some of his favorite products. In addition, he is very passionate about sharing his experience with clients from all facets of the culinary world through his consulting services.  With his consulting & production company, Flavor Anonymous, he and partners are able to guide clients through a myriad of topics including, but not limited to: Brand Development, Social Media Campaigns, Product Development, Purchasing, Training, Operations, Profitability, Short & Long Term Expansion Plans and much more.

Through his culinary journey, Chef Dylan has been featured on the cover of Chef Magazine, has appeared in numerous publications and TV segments. He has earned several awards in KCBS, MBN, SCA and Culinary Fight Club competitions.

When Dylan isn’t playing with fire, you can find him enjoying the countryside on his Harley, or spending time with his wife, Dana, and son, Aydan.