Dylan Jones

Early training in Melbourne, Australia and later in London, United Kingdom gave Dylan Jones a working base in technique, timing, and repetition. Those years at Melbourne and at David Thompson's restaurant in London formed a chef shaped by detail and restraint, where identity came through practice as much as through ideas. Today, the work runs through Bo.Lan and ERR / Err: Urban Rustic Thai, where Dylan Jones has held co-founder roles since 2009 and 2015, and serves as Executive Chef of Err: Urban Rustic Thai. Across those posts, the cooking stays tied to Thai foundations while remaining responsive enough to stay current.

The restaurant language is plain, and that plainness tells you what the kitchen is doing: "Err is less formal and a little cheeky the food is essentially Thai drinking food or based on street food classics but with the same emphasis and importance’s on ingredients as Bo.lan. We share the same farmers and suppliers." The brief points to a format built on Thai street classics, handled with the same sourcing discipline as Bo.lan.

The larger position is just as direct: "We believe in showcasing and supporting biodiversity of Thai produce as well as safeguarding Thai food Heritage and wisdom." In practice, that places the produce first, with farmers and suppliers standing behind the food as part of the work, not outside it.

Dylan Jones’s craft focus is Essentially Thai. The description fits a practice that keeps to ingredient clarity and Thai tradition rather than ornament, with the work anchored in what the cuisine already knows.