EXECUTIVE CHEF DANE WILFONG
Born and raised on the water outside of Baltimore City, Dane Wilfong found his calling to cuisine at a very young age after landing a job at a seafood restaurant in his hometown. This first experience was somewhat of a “trial by fire” in which Dane found himself rapidly moving up the ranks until he was ultimately running the kitchen within a few short months. From here he dove into his studies of the culinary arts and hospitality management at various institutions.
Over the course of his education Dane pursued opportunities in the catering space, which presented a fresh outlook on breaking the boundaries of food and ambiance. Armed with this new knowledge, he was inspired to share his new outlook and jumped back into the restaurant scene.
This led to an Executive Chef position at Cafe Troia where he took the reigns with fresh pasta dishes and gained a true appreciation for the love of ingredients. It was here that he focused on developing his understanding of wine, spirits and food pairings. Next up came a handful of valuable learning experiences through numerous consulting jobs where he honed in and introduced new skills such as mixology, farming, foraging, rooftop gardens, in-house butchery and charcuterie making and farm-to-table catering. Needless to say, Dane is the epitome of a well-rounded chef who is driven to explore the unknown.
His passion for food is shared with that of the environment in which he draws constant inspiration. He marks beautiful moments in nature within his mind in order to dazzle you with pops of color and that “wow” factor in his dishes. He loves nothing more than walking into a room and seeing smiles, hearing laughter and observing guests enjoying his culinary creations.
His vision for The Pines is to bring something new to the Rehoboth Beach community. There will be fire, there will be color, there will be salt and there will be seafood but with new modern twists and a style all their own.