From fresh seafood catches to delicately chosen game, beef and poultry, you’ll experience exceptional flavors and superior quality, always served on our principle of using only the freshest, locally sourced ingredients.
Andrew Dixon, Executive Chef and Food & Beverage Director
Chef Andrew’s mom inspired him to pursue cooking – she made all family meals from scratch, and in the summer they would cook together using ingredients from the garden. These early memories are the foundation of his love for food, which has only deepened over time. Andrew’s professional culinary journey began in 1996 as an apprentice baker at a family-owned natural food store in Southern Oregon – it was in this little bake shop that he fell in love with the industry. In the 25 years that followed, Andrew worked his way through resort, restaurant, and hotel kitchens in Oregon, Washington D.C., and now Philadelphia.
Andrew is passionate about discovering and supporting local and artisan producers. Products grown, raised, and harvested with love are the tools and inspiration that he uses to craft the final dish. This ingredient-focused approach ensures there is no shortage of inspiration resulting in imaginative and creative culinary experiences. He is excited to incorporate the rich history of The Bellevue Hotel into his culinary story in a way that incorporates fun twists on tradition.
Andrew’s distinct zeal for story-worthy dishes is equally matched by his passion for life outside of work: when not at The Bellevue Hotel, Andrew spends time outdoors with his family, reconnecting with the world and its natural beauty. His passion and dedication to his craft and his family continue to be an inspiration for our team.