Executive Chef Bruce Dillon
Bruce Dillon grew up in Delaware learning to cook at the feet of his grandmother on the family farm. Under the influence of his mother and her three sisters,  Bruce learned to make all that "rib stick'n" home cooked food.  The experience of being on a farm allowed him to acquire a full appreciation of where all the ingredients originated. 

Bruce’s restaurant career began at age fifteen as a bus boy in a busy local diner.  He quickly found his way to the kitchen. After working at a few local restaurants he moved to Baltimore where he attended B.C.I. Bruce worked his way around Baltimore’s most upscale establishments until one day a trip to New York City his horizons were broadened.

It didn't take long for Bruce to wind up in Alex Urena's kitchen and eventually becoming Alex’s Sous Chef and ultimately finding his way to Suba.  After Alex left to open his own restaurant called Urena (check it out... his food is amazing), Bruce took over as Chef. Although his experience with tapas & Spanish cooking was exciting and educational he never wavered from that down home farm influence.