Dylan Elhajoui

Dylan Elhajoui

After a 10 year career in aircraft engineering, chef Dylan Elhajoui attended culinary schools and worked in many places including Switzerland, France, Washington, D.C., New York City, Chicago, Colorado, and Napa Valley. In 1997 and 1998 he served as executive chef for the U.S. Cycling Teams in the World Championships in Chateau d’Oex, Switzerland, and Valkenburg, Netherlands for top U.S. athletes.
 
He worked as sous chef at the 5-star, 5-diamond Penrose Room in Colorado Springs. He also worked as protégé of 2-time culinary Olympian Siegfried Eisenberger where he served as chef tournant responsible for all culinary operations of the nine restaurants plus banquets at the 3000-acre Broadmoor—the longest running 5-star, 5-diamond resort in the country. 
 
The precision and eye for artistic expression in pastry came from a 1983 stint at Fauchon—Paris’ premier pastry emporium and working under the tutelage of Chef Christian Clayton, 3-time gold medalist in the 1996 Culinary Olympics in Berlin, Germany. 
 
After relocating to Sarasota in 2004, chef Dylan worked as the executive chef of the Bijou Café for 3 years and before joining Shore in The Fall of 2016, he served as chef/owner of MoZaic In downtown Sarasota for eight years.