The Chef


Bolsa Chef

Andrew Bell  - DALLAS, TEXAS

Andrew Bell began his career in the restaurant industry in high school and since then has worked in some of the most respected kitchens in both Dallas and Austin.   Bell began his extensive chef career as sushi chef at Citizen and Mercury (Dallas) in 1999, before moving to Austin to work as chef de cuisine at Wink from 2001 – 2003.   In 2003, he worked as sous chef at Uchi (Austin) before accepting an executive chef position at Ringers Sports Lounge (Austin) in 2004.  Anxious to move back home to Dallas, Bell was contacted by notorious chef Avner Samuel who offered him the chef de cuisine position at Aurora in Dallas, which he accepted and filled for two years. In 2008, Bell opened his own BBQ restaurant - Dr. Bell’s - in downtown Dallas.  From 2008 – 2010, Bell says was one of the greatest learning experiences of his life.  He explains, “Every aspect from opening, to running day to day operations, to ultimately having to close the restaurant taught me a tremendous amount about the business, life and myself.”  From 2010 - 2012, he went back to work with chef Avner Samuel as chef de cuisine at Nosh Euro Bistro (Dallas), before accepting the position as head chef at Bolsa Mercado (Dallas). Bolsa Mercado is an adjacent market and sister company of nationally acclaimed Bolsa restaurant. Bell ran the Bolsa Mercado kitchen for catering and daily menu offerings in the market under the helm of then executive chef, Jeff Harris.  Bell then worked a short stint as banquet chef at world-renowned, The Mansion on Turtle Creek, before coming back to the Bolsa team as now executive chef of both Bolsa and Bolsa Mercado. 



Bolsa Mercado Chef

Chef Justo attended the Texas Culinary Academy in 2003. He then began his adventures. Where he found himself cooking in Brazil, Hawaii, Italy, Berlin, Nice, Mexico City, Peru, Costa Rica, and Switzerland. In 2008, he began his travels of Hong Kong, Singapore, and Thailand, where he attended Bai Pai cooking school of Bangkok. Chef Blanco fine tuned his techniques of Southeast Asian and Indian Cuisines by attending World Gourmet Summit, and working side by side with Master Chef Milind Sovani of Song of India restaurant. After returning stateside, Chef Blanco left San Francisco for his hometown of Dallas, TX. There he joined the team of Aperture Concepts as the Chef de Cuisine of Scene restaurant, a posh downtown eatery. There the menu consisted of comfort foods deconstructed using molecular gastronomy. In, 2009, Chef Blanco joined the Four Seasons resort and Club in Las Colinas where he was charge of all banquets and special events. In 2012, to return to his native Peru to work for Rafael Osterling at famed Lima cevicheria El Mercado where he trained in modern Peruvian cuisine, and toured the virgin jungle of the Amazon in search of unique ingredients and techniques. He rediscovers his love of global food and cultures yearly by traveling as much as much as possible.

andrew bell