The Ultimate Chef of Santa Clarita! Executive Chef Dustin Boole

From catering for celebrities to working at some of the most elite country clubs and hotels in California, Chef Dustin Boole has a true passion for his culinary craft. Loving the idea of having 100 percent culinary carte blanche at a restaurant with such personality, he accepted the position of Executive Chef at Newhall Refinery in the winter of 2014. With Dustin, there is no such thing as simple. His rustic, rich, ingredient-driven cuisine is designed with the epicure in mind. Each dish is well thought out and eloquently executed. Seasonality, flavor, textural contrast as well as current techniques are all taken into account when creating a new dish.  His talent for easing people out of their comfort zone and try something new can be attributed to his use of fine ingredients and comprehensive flavors. When asked where his inspiration comes from, he smiled and said, “Absolutely everywhere. My surroundings, the different seasons, and Farmer’s Markets inspire me. Documentaries and certain European chefs inspire me as well. What really gets me enthused is the unknown. I like to feature parts of animals that are less common like pork cheek.” Dustin is most proud of his PIG dish because it features the 72-hour braised pork cheek in addition to fried pork chop, roasted belly, and chicharrone. Plates like this give patrons a completely unique dining experience, which keeps them coming back for more! Taking food to the next level and serving it up with punch you in the face flavor, Chef Dustin’s other notable dishes include the Boole Dog, Hokkaido scallop poke and the N.Y. steak with Nori-wasabi marrow butter.
For more information or to make a reservation, please call 661-388-4477.