Executive Chef Dylan Tulloch
Born and raised in Barrie Ontario, Dylan graduated from the Niagara College Culinary Program in 1997. After finishing his apprenticeship and working locally, Dylan moved out to Whistler British Columbia to work for Araxi Restaurant, known for their “finest quality… with brilliant precision and thoughtful sophistication” (Huffington Post 2010). Gaining in-depth knowledge of seasonal and locally grown food in a Four Star environment was just the beginning for this driven young man.
Upon deciding to return to Ontario, Dylan went on to work at Epic located in the Fairmont Royal York Hotel in Toronto before landing a position here at Horseshoe as Sous Chef in 2005 and finally Executive Chef in 2007. Dylan has brought a great amount of knowledge and enthusiasm to Horseshoe, crafting and serving only the best dishes and ingredients. When possible, Dylan uses local area farmers to bring guests the most fresh and organically grown foods.
As an active member of Simcoe County Farm Fresh, Muskoka and Districts Chef Association, and a volunteer for the Seasons Centre, Dylan’s enthusiasm and passion is evident in every facet of his work and craftsmanship. Currently pursuing his Chef de Cuisine, Dylan is constantly looking for ways to take his talents to the next level. Seasonally changing menus at our upscale Silks Restaurant enable Chef Dylan and his culinary team to deliver an unforgettable dining experience to all.
Chef Dylan's Recipe of the Month
Pepper-Cumin Grilled Tuna Chorizo, Clams, Bay Leaf, Garlic Rubbed Toast
This is one of the recipes I showcased at Georgian College for the Chef and Wine Series back in May. It represents some of the great flavours of Spain. The recipe is specified for one person, just multiply it by the number of guests you are having and enjoy!!
3 oz Fresh yellow fin tuna loin (rubbed with pepper-cumin, grilled rare)
2 oz chorizo sausage (sliced)
1 oz fennel (julienne)
3-4 ea fresh clams (in shell)
1 clove of garlic minced
¼ oz minced white onion
½ fresh bay leaf
1 oz virgin olive oil
2 oz dry white wine
Dry chilies
Chopped flat leaf parsley
1 piece of olive bread (rubbed with garlic and olive oil and toasted)
Season with Kosher salt and fresh ground pepper
Method
Season the tuna and place it on a hot grill. Sear on both sides(about 1-2 min each side)(still rare inside). In a sauce pot add good quality olive oil, onion, and garlic. Add the chorizo, chilies and bay leaf. When the sausage begins to render add the fennel, clams and white wine. When the clams begin to open the dish is done. Correct the seasoning and finish with parsley. Slice the tuna and present over the clams and chorizo. Make sure to include the broth. Serve with the garlic toast.
Bon Appetit!
Chef Dylan
For any culinary tips on this or other recipes please email me.
