July 10, 2017

Meet Ed Miniat Chef Dylan Donovan, Culinologist®


Chef Dylan Donovan grew up in Farmington, Michigan, where his culinary experience began at a young age while working for his family’s Detroit-based catering business. From there, he grew his culinary experience by cooking in numerous areas of the food industry such as quick-service, casual, and fine-dining restaurants, as well as hotels, and test kitchens. Dylan began working for Ed Miniat LLC in February 2015 as a culinary assistant on a part-time basis while he completed his Bachelor of Science degree in Culinology® from Dominican University. After graduating, Dylan was hired as Miniat’s first, full-time Culinologist®.


“What is a Culinologist®?” you may be wondering. In this role, Dylan blends his culinary arts experience with his food science knowledge to support the needs of the Miniat sales and research and development teams, and most importantly, Miniat’s customers, through collaborative efforts. This unique marriage of skills and experience allows him to conduct menu analysis, develop gold standard recipes in the culinary kitchen, and then commercialize the recipe for full-scale food production.


Dylan has been the leader of multiple culinary competition teams, and has been recipient of awards from the Research Chef Association and James Beard Foundation. In his free time, Dylan likes to read cookbooks, food history books, and food science books; listen to podcasts; play disc golf and baseball; and hike.