MEET THE CHEF: Dustin Hildebrandt of Hestia Modern Asian Rooftop in Charlotte, North Carolina

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Jan 6

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We sat down with Executive Chef Dustin Hildebrandt of Hestia Modern Asian Rooftop in Charlotte, North Carolina. Part sophisticated rooftop bar, part cutting-edge fusion restaurant, Hestia sets premium ingredients and eclectic executions front and center—revealing a one-of-a-kind experience that sits at the top of Ballantyne’s culinary-inspired dining scene.

A newly rising gem in Charlotte, North Carolina’s restaurant scene, Hestia Modern Asian Rooftop proudly draws from the striking flavors that characterize Asian cuisine and uses hyper-fresh ingredients with refined culinary techniques to curate a menu of exquisite offerings that awaken each of the senses—sight, sound, scent, and taste.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I was born and raised in Denver, Colorado, but have lived in 17 different states. The cities that stand out to me the most are Seattle, Chicago, Denver, Scottsdale, and Charlotte. Each city has taught me a lot about different cuisines.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

I had the opportunity to work for James Beard award-winning chef Michael Mina at Bourbon Steak in Scottsdale, Arizona, where I learned the specifics of fine dining.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

I have two favorite foods: Japanese and smokehouse BBQ. Both of these cuisines go hand and hand, as most Japanese plates are done over a Robata, or Japanese grill. The flavor from a Robata is different than a home grill, as it cooks evenly and creates a crisp and smoked flavor. The design of the grill places foods at different levels, putting more caloric foods closer to the heat source. The right amount of heat helps retain the flavors.

What are three ingredients that you simply couldn’t live without?

Sugar, garlic and peppers. It’s so hard to choose just three.

We love the art behind plating. What do you love about designing the perfect dish?

Color makes such an impact, along with how you specifically place those different hues on a plate. It can catch your guests’ eyes and create excitement around the presentation of a dish. I also like to add texture and vibrancy through florals, purees, and sauce blends. Specifically, I enjoy the hues of the different Japanese soy sauce options. My current favorite is a whiskey Shoyu that provides a delicate, smooth texture and sheen.

Tell us about one of the most creative dishes you’ve cooked up?

A recent favorite was a unique creation of an A5 wagyu tartar, with wonton chips, yakiniku sauce, quail egg, and black caviar. Working with wagyu and coming up with different ideas of how to use A5 is something I really enjoy. I love how you can eat it raw or cooked. Thinking outside the box to create dishes that you’ve never had before is one of my favorite opportunities as a chef.

What is one of your greatest accomplishments or awards you've earned?

I was able to train with a Japanese Michelin-Star Chef, Chef Shin, at NIKU X in Los Angeles. On top of my culinary degree, I have received hotel awards as “Manager of the Year,” but the ultimate goal is a Michelin-Star, which takes time.

What are some of the latest trends you’re seeing in top restaurants across the globe?

All the different infusions, tableside shows, and the incorporation of fire into plate and drink presentations.

What’s your favorite cocktail or beverage of choice?

Bourbon - Angel Envy
Wine – Silver Oak Cabernet Sauvignon
Sake – Muku

What do you love about being the Executive Chef at Hestia Modern Asian Rooftop in Charlotte, North Carolina?

Having the opportunity to be creative, the people I work with every day, and being able to teach young culinarians.

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