Dylan Walls

Dylan started his professional life washing dishes in two kitchens in New Zealand. Since those days, he’s operated a pub, worked in various restaurants – including, most recently, Proud Mary—and been everything from a dish slave to a head chef. He brings a strong background in food to the team, and is excited to share what he knows about the glamorous and not so glamorous side of hospitality with the trainees.

Where is home to you?

It’s Kekerengu in New Zealand. The name means black beetle. It was the best place to grow up. We had the beach, the hills, native forests and you couldn’t do anything wrong because your neighbours would tell you father before you got home! Best playground in the world.

Why do you do what you do?

I like working with people. Everybody has something to teach, and we all have something to learn, even if it’s what not to do. The atmosphere and energy working with good people makes everything worthwhile.

When you’re walking down the street, you like to…

Daydream, generally. I kind of think about the people around me, they all look different, talk different, act different. I imagine stories for them.