Growing up on a farm near Gibbons Alberta Chef Dylan Prins has always had an appreciation for fresh wholesome food. Dylan got his professional start at Edmonton’s La Boheme restaurant when he was attending high school. Dylan then enrolled in the NAIT Culinary program and graduated in 2007. Since then he has gone onto work under Edmonton culinary greats Andrew Fund, and Larry Stewart. Dylan combined his love of cooking and spent time working in award winning restaurants in both Australia and China. He has now brought his passion for quality ingredients and refined knowledge. We are thrilled to welcome Dylan as head chef at the Red Ox Inn.