HOUSTON, TX – From the green hills
of rural New Jersey to the demanding dining rooms of New York City and from the
thriving culinary scene of Barcelona, Spain to the gastronomic artistry in the
kitchens of Japan, Executive Chef Raj Dixit’s career resume reads more like a
National Geographic article on culinary cultures than it does as a summation of
the young man’s experience.
And
at just 33, he is a young man.
Now,
adding to his amazing list of accomplishments, Chef Dixit is at the helm of one
of the most unique and memorable dining destinations in Texas – the acclaimed
restaurant at The Inn at Dos Brisas.
A
member of the exclusive Relais & Chateaux worldwide community of inns,
hotels and resorts, The Inn at Dos Brisas is a luxury ranch retreat located
among the rolling hills near the Lone Star State’s historic birthplace of
Washington, Texas. The Inn has deftly married the rural pleasures of a working
organic farm and horse ranch while presenting its guests the exclusive comforts
of one of the country’s most service-minded private resorts. One of those
exclusive comforts is the fine dining restaurant in Chef Dixit’s experienced
hands.
Thus,
there really should be no surprise that such an experience and well-traveled
chefs in this country and Europe makes dining at the Inn equal only to its
beauty and comforts. It was a perfect fit for him at the Inn, where the food
brings together the minimalist and artistic techniques of the Far East, the
European demand for freshness and quality and the American (and Texas) love for
presentation and boldness.
While
working at The Ryland Inn in Whitehouse, New Jersey, a restaurant that is
legendary for expanding the farm-to-table concept into a nation-wide movement,
Dixit completed his degree at The Culinary Institute of America where he
graduated in 1998 with honors. By this time he had also moved to the kitchens
of Europe where he was one of a team of chefs preparing the Relais Gourmands 30th
Anniversary Dinner in Les Loges de l’Aubergade in Puyrmirol, France. Four years
later, it was Barcelona and then Madrid where Dixit took up both pen and fork
with a community of some of the world’s most promising new chefs. In 2009, on
scholarship, he traveled to Japan where he took up culinary studies in Sakaii
City, an experience he says brought new definitions to the chef he is today.
After
eight years under the
tutelage of Chef Craig Shelton at The Ryland
Inn, Dixit became the Chef de Cuisine for famed Tribeca restaurateur Dennis Foy
and afterwards the opening chef for David Bouley at gastronomic New Bouley
Restaurant in New York. The experiences provided Dixit with the basis for a
successful solo career. He served as a
private chef for a catering company’s VIP clientele (he has prepared meals for
many notables in his time, including Lord Rothschild and the Chancellor of
Germany). Before answering the call to come to the banks of the Brazos, he was
executive chef and chef consultant at the New York Japanese restaurant, Niko.
It
isn’t just experience that he brings to The Inn at Dos Brisas, though. While
that might be in ample supply, it is dwarfed by his inspiration. That is
readily apparent in the food – his and the way he prepares it.
At
The Inn at Dos Brisas, the chef now has nearly two dozen acres of organic crops
at his disposal – and that does not include the state-of-the-art greenhouse
which allows for year-round growing and rotating crops. With few exceptions,
herbs and vegetables found in The Inn’s fine-dining restaurant are picked fresh
that day, probably within a few hundred yards of the restaurant door.
His
menu reflects the many influences that brought him to where he is today in the
culinary world – none better than his multiple tasting menus where he shops the
world for seafood, fowl and meats which are then delivered fresh to The Inn.
And there are not just four calendar seasons at his restaurant, but multiple
growing seasons marked by what is being planted and what is being harvested on
The Inn at Dos Brisas farm.
Throughout his still young career,
Dixit has earned the respect of his peers, the dining public and the critics
alike, and has been instrumental in his respective restaurants receiving seven
total stars from the New York Times and a coveted Michelin star.
And
The Inn has spared nothing into providing the Chef’s many fans with all the
amenities to make this dining experience nothing short of memorable. There is
an extensive collection of fine wines with a qualified staff for recommending
and presenting them as well as a meticulously maintained humidor with some 22
selected cigars.
The
Inn at Dos Brisas is located at 10000 Champion Drive / FM 1155, Chappell Hill,
Texas (77880). The restaurant is open
Tuesday through Saturday, 5 to 9 p.m.
Sunday Brunch is served 11 a.m. to 2 p.m. In-room lunch and in-room continental
breakfasts are provided complimentary to overnight guests. Reservations are required and may be made by
calling The Inn at 979-277-7750 or online through Open Table.
The
Inn has strict reservation and cancellation policies for both overnight accommodations
and for dining. Be sure to review or ask before making reservations.
The
Inn at Dos Brisas can be visited online at www.dosbrisas.com.
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