Executive Sous Chef
Passionate about farming and the entire process of harvesting, Dustin Busby is always in search of the best ingredients from the land. Busby staged at some of the most renowned restaurants in the world, including The Fat Duck, The French Laundry and Le Manoir while working as Sous Chef at the Woodlands, another Relais & Chateaux property. During his time at Blackberry Farm, he has worked as Executive Sous Chef of the Barn, Preservationist and Cheesemaker giving him an expanded range of expertise. In 2017, he assumed the role of Farmstead Manager. In line with his southern roots, and combining his love of land and kitchen, his talents and passions merge perfectly in this role. Busby oversees production in the Larder, which encompasses the butchery, cheesemaking and preservations programs, where he combines his expertly honed culinary skills with raw creativity and real life experience as a farmer.