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Dustin Musgrave

Professional Chef

Chicago, IL

17 Years in Fine Dining

Chef Dustin started his career at a young age while growing up in his father’s pizza spots. After working for Chef Michael Symon in Cleveland, he then ventured to Chicago to start his lengthy career at Hogsalt for the openings of Au Cheval, Dillmans, and many more. From growing up making pizzas with his father, to being the Chef De Cuisine of the Alinea Group, Chef Dustin cares about quality ingredients, sustainability and has a passion for creating the best tasting food possible. He has many cuisines under his belt such as French, Middle Eastern, Italian and many more. Chef Dustin has known Chef Austin for almost 15 years now and they finally joined forces to bring you amazing experiences through dinner parties, in-home cooking and private events.

Private Dinners Health-Focused Meal Prep In-Home Chef Experiences Catered Events

Professional Background

17 Years in Fine Dining
My specialty is creating elevated experiences for small families to large groups, while focusing on sourcing the highest quality ingredients. Seafood Towers with Alaskan King Crab to backyard pizza parties, I do it all!
Food Safety Certified
Allergen Certified
ServSafe Certified
Chef at Soho House
Chef at Alinea
Chef at Galit
Chef at RPM
Chef at Hogsalt

Services

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Fun Facts

Meet Dustin Musgrave

Where are you from?
Cleveland, OH, I’m a Bears fan though..
What's your favorite restaurant?
Elske, hands down!
Why did you want to be a chef?
Being raised in a pizza shop, my Grandmothers Sunday goulash and my Mother making dinner almost every night.
If you're not in the kitchen - what are some of your hobbies & interests?
I spend a large chunk of my life riding and racing my bicycle as well as golf, tinkering with my pizza dough recipe at home and racing cars with my Dad.
Why do you enjoy working for Elite Personal Chefs?
I enjoy the relationships I have with my weekly meal prep clients & getting the opportunity to help them with their health journeys. I also love executing elegant dining experiences in new locations whether it’s for 40 people in someone’s backyard with my skilled service team or for 8 people in the comfort of their home.
What do you like to cook?
I think it depends on location. At home I really enjoy making pizza dough and eating clean, but when I get to “show off”, I like to execute extravagant seafood spreads at clients beach homes, cook the perfect medium-rare ribeye in a friends backyard or even spend time with my Mom making the most buttery mashed potatoes you’ll eat.

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