Raj Dixit :: CHEF'S ROLL :: The Professional Chef Network

Raj Dixit

"I have learned to be very honest - with myself, my team, my cooking, and the guests. Probably the most important lesson I have learned is to be true to the ingredients and the location. Less is always more."
100% A5 Japanese Kobe beef, black truffles, 24-hour heirloom tomatoes, watercress, pickled red onion
EDUCATION & EXPERIENCE
Culinary Institute of America. Graduate
Ryland Inn. Whitehouse Station, NJ
Chef De Cuisine
Bouley Restaurant. New York, New York
Chef De Cuisine
The Inn at Dos Brisas. Washington, TX
Executive Chef
Stonehill Tavern. Dana Point, CA
Executive Chef
SKILLS & EXPERTISE
BOH operations
Expediting
Food styling
Food sanitation
Food/menu costing
Ingredient sourcing
Inventory control
Kitchen management
Leadership
Menu development
P&L management
Training
"I have learned not to follow cooking trends - as they come and go. The best trend to me is minimalism."
GALLERY
VIDEO

  • Raj Dixit Makes a Holiday Themed Turkey Burger
Raj Dixit
Raj Dixit
Dana Point, CA
United States

Stonehill Tavern at The St. Regis Monarch Beach
Executive Chef
part of the Mina Group


Raj Dixit, Executive Chef at Stonehill Tavern at The St. Regis Monarch Beach, has had quite a career for someone who is just 34. He has worked in New Jersey, New York City, and most recently, Texas. Throughout all of his travels and experiences, one constant has remained true - Less is more.

After I graduated from The Culinary Institute of America, I worked at The Ryland Inn under the direction of Chef Craig Shelton - known for making the farm-to-table concept a nationwide movement. That experience continues to shape me as a chef. Other memorable influences and experience include studying abroad across Europe - from France to Barcelona, and from Madrid to Japan. I also served as opening chef for Dennis Foy and Chef de Cuisine for Tribeca restaurateur David Bouley, while opening his eponymous New Bouley Restaurant in New York City. Throughout all of these experiences, I have learned not to follow cooking trends - as they come and go. The best trend to me is minimalism. I have learned to be very honest - with myself, my team, my cooking, and the guests. Probably the most important lesson I have learned is to be true to the ingredients and the location. Less is always more.