Dill’s restaurant is owned and operated by
Norbert Dill, a European- trained chef, and his son Bryant Dill, acting executive chef. The father and son team worked side by side at the Schnitzelbank, an historic restaurant established in 1932 by the Horn family in Grand Rapids, Michigan. After the closing of the restaurant in 2006, the patrons of the “Schnitz” felt there was a void in local German dining; to fill that void, Norbert and Bryant Dill created Dill’s.

Dill’s restaurant features German-American cuisine. Chef Dill is a graduate of the Sechia Institute of Culinary Education in Grand Rapids, Michigan. In addition to his extensive experience in cooking German cuisine with his father at the Schnitzelbank, Chef Dill’s resumé includes various Grand Rapids restaurants as well as venues in Honolulu and Maui.

Chef Dill emphasizes using locally grown produce and meats in his recipes for soups, salads, entrees and desserts.