Dylan Mullins
Executive Chef
Chef Dylan Mullins originally hails from Virginia and attended Le Cordon Bleu College of Culinary Arts in Los Angeles. After graduation, Dylan moved to Winter Park Colorado and worked with a James Beard winning head chef at Devils Thumb Ranch as a catering sous chef working over hundreds of weddings, events and executive retreats. Today, Mullins applies his background in hotel f&b management, cooking and working in all scratch kitchens to EZ Eats unique culinary program showcasing scratch-made food designed to delight every mood or occasion. “Don’t let any recipe tell you how much cream, butter or garlic to use” - Chef Mullins
