Chef Preston joins us from Sonoma, where he was Chef/Partner at the General's Daughter. While in Sonoma, Preston celebrated the potential of a year-round growing season by partnering with two organic farms as well as growing his own produce on the two acre restaurant property. The result was a menu that highlighted the best of each season, and showed off Sonoma's unique terroir. His food is built on classical French and modern techniques, a penchant for play and a slight southern drawl.

Preston grew up in the mountains of North Carolina. At 14, he traded family farm work for the culinary world-- serving hot dogs and ice cream at a local deli. He spent the next 13 years reading every cookbook he could get his hands on, while working through the kitchen ranks from dishwasher and prep cook at a local dive to Chef de Cuisine at the Eseeola Lodge, a Mobil 4-Star Resort.

He then ventured to a bigger playing field in New York City, where he took classes at the French Culinary Institute and staged at Bill Telepan's New York Times rated 3 Star Judson Grill. From New York, Chef Dishman moved to Southern Florida where he started his first restaurant - Dragonfly Bistro. At Dragonfly, he found tremendous joy in crafting guest-specific menus and sourcing the best seasonal products. Even vacations were an opportunity to learn more about cooking and restaurants for Preston, including stages at Frank Stitt's Highland Bar & Grill, Charlie Palmer's Aureole, and Restaurant Gary Danko.

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