Dylan Fultineer

Chef Dylan Fultineer of Rappahannock, the restaurant behind Rappahannock Oyster Co. in Richmond, started his lifelong interest in food early watching his Pennsylvania Dutch relatives In York, PA, cure meats and make sauerkraut. Before opening Rappahannock, Chef Fultineer apprenticed under James Beard Award-winning Chefs Paul Kahan at Blackbird in Chicago, and Chef Suzanne Goin at The Hungry Cat in Los Angeles. His menus at Rappahannock, as well as Merroir, and Rappahannock Oyster Bar, celebrate the best that Virginia has to offer by making distinctive dishes showcasing Virginia oysters, and other ingredients grown, raised, or caught near Central Virginia.