Chef Dylan Morris is joining the Bluebird team as a sous-chef and will work closely with Executive Chef William Hawkins to develop new recipes, run the line and write specials.
“Chef Dylan has a real passion for local food,” Hawkins said. “He knows how to blend Southern tradition with an eclectic take on cuisine.”
Morris graduated from Sullivan University with a culinary arts degree and has over four years of culinary experience. Having worked as a line cook, kitchen manager and sous-chef, he understands what it takes to help run a restaurant and provide unbeatable Southern hospitality. He comes to Bluebird after serving as sous-chef at Bardstown Bourbon.
“Stanford has a way of feeling like home. There is a sense of community that I’m a fan of,” Morris said. “I’m excited to bring new ideas and flavors to the Bluebird menu.”
With both Hawkins and Morris in the kitchen, diners can expect an even greater variety of menu options that combine Southern, Cajun and Lowcountry cooking with modern fare.
We are excited to have Chef Dylan on the Bluebird team!