Andrew Bell has worked in some of the most respected kitchens in both Dallas and Austin. Bell worked as a sushi chef at Citizen from 1998 to 1999, and as sous chef at Mercury to 2000 before moving back to Austin to work as chef de cuisine at Wink from 2000-2003. From 2003-2004 Bell worked as sous chef at Uchi with Tyson Cole. In 2004 Bell accepted the executive chef position at Ringers Sports lounge. After moving back to Dallas in 2006 Bell was contacted by notorious chef Avner Samuel and accepted the chef de cuisine position at Aurora and worked there till 2008. In 2008 Bell opened and ran Dr. Bell’s BBQ in the heart of down town Dallas till 2009. After closing Dr. Bell’s BBQ Bell worked as sous chef with Avner Samuel at Nosh euro bistro from 2009-2011. In 2012 Bell took over Bolsa Mercado and ran the catering and daily menu offerings in the market. After a short stint as banquet chef at The Mansion Turtle Creek Bell moved back to take the executive chef position and Bolsa and Bolsa Mercado. In 2015 Bell took over the executive chef position at Saint Ann.
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