The Banter

The Guys discuss whether a cheeseburger is a composed dish. What do you think?

The Conversation

The Restaurant Guys are joined by Dylan Trotter. Dylan shares anecdotes from his unique childhood, his journey into the culinary world, and the challenges and excitement of keeping his father’s legacy alive through pop-ups and potential new ventures.

The Inside Track

The Guys are grateful that Charlie Trotter was so supportive of the early iteration of The Restaurant Guys. They enjoyed sharing their memories of Charlie and talking about Dylan’s rebellious phase.

Mark:  I ran to the restaurant business because that's what rebels did when we were kids. They ran to the restaurant business because they were rebelling against everything else. Your rebellious stage, you were trying to run away from the restaurant business, but couldn't make it happen.

Dylan: No, couldn't make it out…but that was really what I needed and I had a great time in the kitchen.

Dylan Trotter on The Restaurant Guys Podcast 2025

Bio

Dylan Trotter is the son of the late chef and restaurateur Charlie Trotter. As a teen he worked in his father’s business at Trotter’s To Go in Chicago and later El Bulli in Spain.

After Charlie Trotter’s restaurant closed in 2012 and his passing in 2013, Dylan gradually stepped into preserving and honoring his father’s legacy. Dylan led efforts to revive Charlie Trotter’s namesake restaurant in Chicago. In 2025 he created pop-up events and restored much of the original space—while preparing for a full reopening.

Info

To find out about upcoming events charlie-trotters.com

Follow Dylan on IG https://www.instagram.com/dyltrot/

The Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!

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