Representing the state of Virginia, the Rappahannock chef attributes much of his success to the Chesapeake-sourced seafood he works with so well. "I’m very product-oriented," Fultineer says of his cooking philosophy. "I love oysters; I love the simplicity of just this amazing product that you don’t have to do a whole lot with. It sort of speaks for itself."
Read the full article from Zagat, and be sure to check out Dylan's recipes for Oyster Chowder with Benton's Bacon, Baked Rappahannock River Oysters with Braised Kale, Bacon, and Celery Root, and Oyster and Rockfish Bourride in 804ork!