Raj Dixit

Chef Raj Dixit is a classically trained, globally inspired chef known for his bold yet balanced approach to flavor and his unwavering commitment to ingredient-driven cuisine.

A graduate of The Culinary Institute of America, Dixit began his career at the acclaimed Ryland Inn under farm-to-table pioneer Chef Craig Shelton. This formative experience sparked a passion for seasonal cooking that has remained central to his culinary philosophy. He went on to serve as opening chef for Dennis Foy and later as chef de cuisine for legendary restaurateur David Bouley at New York’s Bouley, where he helped the restaurant earn a 3-star review from The New York Times and two Michelin stars.

Dixit later became Executive Chef at The Inn at Dos Brisas, a Relais & Châteaux property in Texas, where he not only led the kitchen but also managed a 40-acre organic farm and geothermal greenhouses. His culinary journey then brought him to the MINA Group, where he led the kitchen at Stonehill Tavern in Southern California to critical acclaim, earning accolades from the Orange County Register, Eater Los Angeles, and OC Weekly.

In 2016, Dixit was named Executive Chef of the Michelin-starred MICHAEL MINA in San Francisco. In this role, he collaborated closely with Chef Michael Mina to evolve the restaurant’s menu—infusing it with global flavors, refined techniques, and a style that was both elegant and approachable.

Whether working with hyper-local ingredients or layering complex global influences, Dixit’s cooking consistently reflects a deep respect for balance, nuance, and culinary storytelling. When not in the kitchen, he enjoys reading, traveling, and exploring new cultures