The Kitchen at Dickinson Avenue Public House features fresh, locally-sourced ingredients prepared by our talented kitchen staff. Head Chef Jacob Wilson and Sous Trustan Hamilton, along with Kitchen Manager Ian Baro, work together to create the regularly updated menu that features fresh, seasonally available ingredients that are then prepared daily by our cooks.

Come visit us today and try our ever-evolving menu, with influences from Southern, Asian, Cajun, and Creole cuisine.

Jacob Wilson, Head Chef

The grandson of a butcher, Head Chef Jacob Wilson counts Creole, Cajun, and Southern cuisine as his main influences. A self-taught chef, Jacob guides the overall menu at Dickinson Avenue Public House and approves all menu items before they’re offered to our guests.

Trustan Hamilton, Sous Chef

Originally from Chicago, Trustan has attended ECU, MSU, and UVM. Having being in the restaurant industry for more than a decade, Trustan’s influences include Spanish and Mediterranean cuisine. Before coming to DAP House he worked at Chef and the Farmer in Kinston, NC.