Welcome to Iron & Oak Hospitality, the exclusive food and beverage provider for the Savannah Convention Center. Our distinctive culinary identity is rooted in the strength, sophistication, and character of Savannah. Led by Executive Chef Dustin Ricker, our award-winning culinary team specializes in creating exceptional dining experiences that honor Lowcountry traditions.
From a casual coffee break for 50 to an elegant plated dinner for 1,000, we bring world-class expertise and resources to every event while maintaining an authentic focus on local ingredients and the warm hospitality our city is known for.
We are equally dedicated to sustainability, offering locally sourced ingredients, food recovery programs, and thoughtful practices that align with our commitment to reducing environmental impact while delivering exceptional flavor and service.
Andrew brings more than 25 years of food and beverage leadership to the Savannah Convention Center, with experience across convention centers, resorts, and entertainment venues.
Most recently, he served as General Manager of Hospitality for three landmark Columbus, Georgia venues: the Columbus Georgia Convention & Trade Center, Columbus Civic Center, and Liberty Theatre. There, he enhanced the dining experience by partnering with local purveyors to showcase regional flavors, introducing an upscale pop-up concept, and elevating service across all three properties.
At the Savannah Convention Center, Andrew is dedicated to creating culinary experiences that reflect the character, flavor, and welcoming spirit of Savannah.
Dustin Ricker is the Executive Chef at the Savannah Convention Center, bringing more than 36 years of culinary leadership across healthcare, resort, and fine-dining environments.
A respected local chef and pitmaster, Dustin is known for his Southern Revival cuisine and commitment to scratch cooking. He has earned multiple accolades, including Best New Restaurant and Best Overall Restaurant honors during his tenure as Executive Chef at Ardsley Station in Savannah. Originally from Bath, Maine, his culinary perspective is shaped by professional experience across the country and a deep connection to Lowcountry flavors and seasonal ingredients.
