Spotlight on our Chefs

Our Chefs create Craveable Experiences and Raveable Results every day here at the Raleigh Convention Center, Progress Energy Center for the Performing Arts, and the Raleigh Amphitheater.

Executive Regional Chef
Don Burchell

"I take a simple, honest approach to food. The freshness takes me back to my childhood days at the farmer’s market."

Growing up in Southwest Michigan, Don Burchell spent his weekend mornings selling fresh produce at the local farmer's market. He’d then wash dishes at an Italian restaurant in the evening. The chef began moving him around the kitchen so he could soak up all facets of working there. By the time he was out of high school, he was already running his own kitchen. He had found his lifelong passion.

In his early 20s, Burchell moved to San Diego and apprenticed under classically trained European chefs. He soon took on leadership roles at California luxury destinations like The Intercontinental Hotel, Ritz Carlton, Westin, Top of the Cove, La Maison Des Pescadoux, Le Ste. Maxime and La Boheme. He also worked in the private villa of a Saudi Royal Family.

In 1988, Chef Burchell moved to Atlanta, eventually taking the Executive Chef's position at the Hotel Nikko. He was soon awarded the Hotel Nikkos' Hospitality Award and the prestigious Fountain Award. Nikko was rated by Zagat as the 47th ranking hotel in the country under his supervision.

When the Hotel Nikko went up for sale 1996, Chef Burchell accepted a position with The Cobb Galleria (the company that is now Centerplate), moving on to the Columbia Convention Center and on to his current home at the Raleigh Convention Center.

Throughout his career, Chef Burchell had the pleasure of serving a spectrum of celebrities and dignitaries. A short includes George Bush, Jr. Gerald Ford, Margaret Thatcher, Newt Gingrich, Hillary Clinton, Barack Obama, Jimmy Carter, Julia Child, Jacques Pepin, Tom Watson, Lee Trevino, Sam Snead, Elton John, Alice Waters, Barbara Bush, Ted Turner, Jane Fonda and The Abdulaziz Royal Family.

• Awarded the Restaurant of Year by Holiday Magazine (La Boheme)
• Named one of America’s Outstanding Chefs (Chefs 2000)
• Former Vice-President of 'Les Touques Blanches'
• Founding Member, United Culinary Arts Assocation

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Executive Sous Chef
Bryan Dahlstrom

"Every meal, every plate, has to feature one key ingredient: Passion."

Born and raised in Jacksonville, Florida, Chef Bryan held positions with The Ritz-Carlton, Amelia Island, Ponte Vedra Inn & Club and the World Golf Village Renaissance Resort.

He shared his passion for food and southern hospitality in North Carolina since relocating his family to Greensboro in 2006. His skills were key to the success of many ACC and NCAA Basketball Tournament VIP meals until his departure in 2009.


Chef Bryan moved to the Raleigh Convention Center during its Grand Opening. Since joining the Center, Bryan has been instrumental in “WOWing” our guests by leading the development of quality from scratch, globally influenced regional and innovative menus, often seeking out local and seasonal ingredients. His culinary craftsmanship was on display during the Japan-US Delegation Meetings and the NC Governor’s Inaugural Ball.

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Executive Sous Chef
Andrew Booger

"I pride myself on using local foods and local purveyors. But my love of bold flavors all started a few thousand miles away."

Andrew Booger was trained in classical French and Nouvelle cuisine while training in Europe. But he found his true culinary passion traveling in Greece, Spain and Italy.

He and his wife, Tara, brought that passion to Raleigh in 1990. When Andrew arrived, he met and began working alongside Giorgios Bakatsias, Mediterranean Chef and Triangle restaurateur. Andrew’s talents shined as he worked in the Bakatsias establishments. After years with this esteemed group, he and Tara decide to go out on their own. With family backing, they opened “Portobello” in North Raleigh, an instant success. They contributed to local cookbooks, did charity cooking classes for United Way, appeared on the radio–all while running the restaurant, hosting catering events and Chaine Rotisseurs dinners and raising a family.

After ten successful years of ownership, they sold Portobello and Andrew brought his signature bold flavors the RBC Center. He also got to hoist the NHL’s Stanley Cup, as the Carolina Hurricanes won it his first year there.

In January of 2011, Andrew joined the Centerplate culinary team at the Raleigh Convention Center.

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