A native of Orange, Virginia, Dylan Mullins found his calling to cuisine while growing up with his mother and grandmother, both great southern cooks, always helping in the kitchen and eager to learn. Mullins enrolled in Le Cordon Bleu of Los Angeles and embraced his new career with passion. Upon graduation, he worked in fine dining restaurants on Catalina Island and Club Med in the Dominican Republic, but the song of mountain rivers called to this avid outdoors man's soul and prompted a move to the Rocky Mountains. He secured a position as Sous Chef at Heck’s Tavern, working under James Beard Award winning chef, Evan Treadwell, at the luxury Devil's Thumb Ranch Resort in Winter Park, Colorado. After a few years, Mullins took an executive chef position and helped open a wildly successful Restaurant in Denver, Colorado. He worked as head chef for four years until starting a new journey with EZ Eats.