Environment: PROD

Chef Andrew Dodd

Stagioni

After working a few short months in the kitchen at Stagioni: Four Seasons of Food, owner Bruce Moffett promoted Andrew Dodd to Executive Chef in Summer 2015.  A native of Nashville, Tennessee, Dodd’s first job in a kitchen was dishwasher at 15 years old. He worked his way up to cooking, and fell in love with the “controlled chaos,” as he calls a restaurant kitchen. He worked in kitchens in Seattle, Spokane and Boston before moving to Charlotte in 2007 to begin school at Johnson & Wales University. Shortly thereafter, he began working at one of Charlotte’s most exclusive and upscale restaurants of that time, Ratcliffe on the Green. He became sous chef there, then spent four years as executive chef at George’s Brasserie.


Dodd planned on taking a break from the kitchen in late 2014, then came along the chance to work for award-winning chef Bruce Moffett at his third Charlotte restaurant, Stagioni. “Working for Bruce is kind of like a wish list item,” he said of his new opportunity. Six months later, Bruce promoted Dodd to Executive Chef. Dodd describes Italian cooking as “a respect for ingredients.” That respect he shares for fresh, locally-sourced ingredients, coupled with his Southern-influenced cooking style, prove to be the perfect match for Stagioni and Moffett Restaurant Group.