Cocktail bar Dot Dot Dot is transitioning to new leadership in the kitchen following the announcement that Robert Fitz will take over as chef de cuisine. Fitz moves to Charlotte from Philadelphia, where his resume most recently includes a sous chef position at Vernick Fish under James Beard Award-winning chef Greg Vernick. He has also worked in San Francisco and Greensboro. Fitz decided to make the move to Charlotte in search of a healthier life balance.

“Something that I have noticed since the pandemic of 2020 is that everyone was given time to do things they never had time to do, whether it be garden, read more, exercise, spend more time with their partners or with family, etc.,” Fitz says. “I am no exception. Being given back time that I thought I wouldn’t have allowed me to spend more time appreciating family, friends, and loved ones. I also had time to grow professionally and most importantly personally, which opened my eyes to a having a good balance of both in life.”

To help Fitz transition to his new position, Dot Dot Dot has brought on Truong Le as interim chef. Le, former executive chef at The Cellar at Duckworth’s, is also being tasked with helping streamline kitchen processes — something many restaurants are looking to do right now to help offset increasing labor costs.

“Truong will continue to work with us helping focus on improving the overall organization of our kitchen until he’s ready to transition into his next venture,” says Dot Dot Dot general manager Stephen Toth. “Truong will also assist Robert and I with refocusing the culinary program over the next few months.”

Fitz says he plans to work with local farmers to create seasonal dishes that fit the atmosphere of Dot Dot Dot — a space where customers enjoy the full experience of a night out, from the speakeasy-inspired interior to craft drinks and attentive service. He hopes the dinner menu will be as creative and playful as the bar’s cocktails.

“The dishes will showcase a small part of my style of cookery and my passion for food, whether it be an oil or sauce on a plate or the cutting of a protein,” he says. “Every dish will be meticulously created to show who I am as a chef and what I have learned in my career, from the seasoning to the garnishes.”

Former Dot Dot Dot chef de cuisine Corey Dawson moves on to Uptown restaurant Fahrenheit, where he has taken a sous chef position.

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