So, who's behind the Chef's Palette Spice Rubs?
Chef’s Palette Spice Rubs
Chef's Palette Spice Rubs were created by Chef Dyon Foster (pronounced like you are dyin' !) and his wife Julia (pronounced like...never mind, you get that one). Even before he began to cook professionally, Dyon liked to tinker with flavors and mix his own spice rubs because he found the broad market one's just didn't have big enough flavor, they were mostly salt and black pepper with little depth or to them. As his culinary expertise grew, he took the reigns at Hahn Estates as the Executive Chef and was thrilled to find that the more people who tasted his food the more asked about the seasoning. One night over a bottle of wine with a friend, Dyon and Julia were finally ready to take the plunge . They would market the spice rubs but with one caveat - it had to be big! Supported by local events and a lot of hard work, they would market the spices primarily online on a national scale. They would do almost all of the work themselves, not seek investors and not (or try not to) rack up too much debt. They decided that their initial launch would feature a line-up of spice rubs that would start with six blends; three would be bigger, better versions of what was on the market and the other three would be as creative and original as Chef thought he could get away with! All spice rubs are gluten free and made with as many organic ingredients as they can get their hands on (even if we can't put it on the label yet because of extra fees :/ )
Currently, life is a bit busy since little Ayla Solène is almost 4 years old and 8 year-old Adrian Cole still has our backs and is proving to be an outstanding big brother!
About the Chef
Raised near Houston, Texas, Dyon draws on almost two decades of experience in the hospitality industry and wine trade to create his signature dishes and spice rubs. Before, after and even during his service in the U.S. Navy he worked in the hospitality industry as a busboy, server, bartender, wine steward and restaurant manager—all of which allowed him to acquire diverse skills and to develop his relentless passion for learning more about fine foods, beverages, and how they come together to create memorable moments in peoples' lives that are never forgotten.
Dyon’s eagerness to put his knowledge into practice led him to move from restaurant management to the kitchen. His pursuit of that dream brought him to the Culinary Center of Monterey where he graduated in 2010. Dyon’s culinary style focuses on starting with fresh, high-quality, local ingredients and then preparing them using flavors and techniques from around the Mediterranean, France, Germany, Mexico and the Pacific Rim.
In his spare time he enjoys cooking with his friends and family, hiking, and working with his wife around their home.