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, to gastronomic artistry in the kitchens of Japan, Executive Chef Raj Dixit’s resume reads more like a National Geographic article than it does as a summation of culinary experiences.

  And not yet 35, 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 destination is Texas – the acclaimed restaurant at The Inn at Dos Brisas.  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 love for presentation and boldness.

  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.

  While working at The Ryland Inn in New Jersey, a restaurant that was 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 was among a team of chefs preparing the Relais Gourmand 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 Craig Shelton at the Ryland Inn, Chef de Cuisine Dixit moved to become Chef de Cuisine for the famed Tribeca restauranteur Dennis Foy, and afterwards for David Bouley the famed Bouley Restaurant.  Quickly becoming known as the most capable sous chef in all of New York, Dixit answered a call from Texas to take the helm of the kitchen at Dos Brisas, the only Forbes five-star restaurant in Texas.