Elevating Baltimore's Culinary Landscape: Chef Amy Hessel's Vision for Topside

Baltimore's culinary scene is undergoing a transformative shift, and at the forefront of this evolution is Chef Amy Hessel, the newly appointed executive chef at Topside, the rooftop dining experience at Hotel Revival. With a passion for elevating local flavors and fostering a sense of community, Hessel is poised to redefine the city's dining landscape.

Unlocking the Potential of Baltimore's Culinary Gems

Embracing the Chesapeake's Bounty

Hessel's culinary journey has been marked by a desire to push boundaries and explore new frontiers. After two years at the Tilted Row in Bolton Hill, where she honed her skills in Mediterranean and Middle Eastern cuisine, Hessel saw an opportunity to shift her focus and delve deeper into the flavors of her hometown. At Topside, she is determined to showcase the rich bounty of the Chesapeake region, highlighting local seafood, produce, and the unique culinary heritage of Baltimore.Hessel's vision for Topside extends beyond the confines of the rooftop dining experience, as she also oversees the hotel's other dining operations, including B-Side Cocktails & Karaoke and the Dashery cafe. This holistic approach allows her to weave the essence of Baltimore throughout the entire dining experience, creating a cohesive and immersive culinary journey for guests.

Elevating the Humble and the Iconic

Hessel's culinary prowess is not limited to reinventing the familiar; she also aims to elevate the humble staples that have long been a part of Baltimore's culinary heritage. From her take on the iconic coddies to showcasing the city's wealth of seafood, Hessel is determined to showcase the depth and diversity of Baltimore's culinary landscape."I want to bring the flavors of Baltimore and the Chesapeake here in a different way that's not necessarily going to be like a crab cake," Hessel explains. "But I want to bring those proteins, the produce that's local to here … and bring in the flavors that I love, that I cook when I'm at home."

Fostering Community and Connections

Hessel's approach to her work at Topside is not solely focused on the culinary experience; it's also about cultivating a sense of community and connection. As a Baltimore native who has deep roots in the city, Hessel is passionate about supporting local businesses, forging relationships with farmers, and ensuring that the dining experience at Topside reflects the vibrant and diverse community it serves."Revival, we're so community-based as a hotel that I think it should reflect in the restaurants as well," Hessel says. "I want to be able to utilize those farms. One, because the produce is just so much fresher. Also it helps support our community and puts money back in the community."

Embracing the Unexpected and the Innovative

While Hessel's culinary journey has been shaped by her experiences in Baltimore and her childhood in Houston, she is not content to rest on her laurels. She is constantly seeking new inspirations and challenges, driven by a desire to push the boundaries of what is possible in the kitchen."I'm still finding what my culinary voice is," Hessel admits. "Right now, my vision for here is to lean into the Chesapeake. But I'm excited to explore and find out how far I can take it."As Hessel settles into her role at Topside, she is poised to redefine the city's dining landscape, blending her passion for local flavors, her commitment to community, and her unwavering drive to innovate. With her sights set on elevating the dining experience at Topside and beyond, Hessel is set to leave an indelible mark on Baltimore's culinary scene.