Chef Dewine graduated with a BA in Culinary Arts from Johnson & Wales University, Miami. He has hired and trained hundreds of employees across food and beverage teams, developed elaborate menus and rebranded restaurants, cafes and bars around the globe. 

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Chef has successfully executed the openings of 38 world-renowned restaurants including; Mirazur, Central, Maido, Wagyu Mafia, Nobu, Scott's Tetou, Indian Accent, Carbone, Anis, Cut by Wolfgang Puck, Spago. Tao, Avra, Caviar Kaspia, Udatsu, Margotto e Baciare, Twiga, Beef Bar, White Rabbit, Billionaire, Ferdi, Mayta, Ebaldi, Madeo, Sushi Karashima, Sobaya Tessin, Dirty French, Kusunoki Tempura, Dining and Le Bilboquet.

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