With roots in the deep south, Chef Burnette began his career in the kitchen at age 15 making pizzas and sandwiches in his hometown of Richmond, VA. Over the next several years while pursuing other interests, Chef Burnette continually found himself back in the restaurant industry, following a similar pattern that would begin in the front of the house and end in the kitchen.
Jobs with national chains both in the south (Battleground Restaurant Group) and in his adopted home of New York City (Bubba Gump Shrimp Co., Dave and Buster’s) lead to experience in every position in the restaurant as well as trainer positions that allowed him to open over 20 restaurants. After four years, he was recruited to be the General Manager at the Cobalt Room and subsequently some of New York’s other finest lounges including Bar and Books, The Carnegie Club and Galapagos Art Space.
In the cooking field, Chef Burnette served stage all over Manhattan before landing a job as a prep cook for Chef William Hickox in his new Lower Manhattan gastropub, Mary Queen of Scots. After opening the restaurant and a successful year learning a proper French foundation, Burnette followed Chef Hickox when he departed for Del Posto to become its senior sous chef.
Working under Chef Mark Ladner, the Executive Chef at Del Posto, Burnette blossomed quickly.
Starting initially as a commi, he was promoted quickly into a chef de partie position, with responsibility for shopping daily at the green market in Union Square. This experience left an indelible mark on Chef Burnette’s vision of food. He has since become a tireless researcher and student of the chefs that came before him.
Following an interview on Charlie Rose with Chef Sean Brock (Husk Restaurant), Chef Burnette wrote asking for a job and one week later, was in Charleston working at Husk. The experience at Husk gave Chef Burnette the learning environment he needed to develop the creative skills and ideas for which he has become known. His sharp-focused vision is centered on the use of the finest quality produce and ingredients and treating them with the utmost respect and care. Further, his dedication and commitment to partnerships with farmers is a central tenant of his beliefs. It is his mission to rediscover the flavors of our country, particularly the South, that were lost to the industrialization of agriculture, combining both historically-accurate food with avant garde cooking techniques.
Chef Burnette spent two years learning and creating at Husk in Charleston SC, Bon Appetite magazine’s Best New American Restaurant 2011 and a restaurant listed on Esquire Magazine’s “Top 10 Restaurants to Eat In Before You Die.” While in these positions, he wrote menus, ran service and created dishes for festivals and national television.
Chef Burnette returned to his adopted home of NYC to act as Executive Sous Chef for April Bloomfield’s empire flagship “The Breslin.” He assumed the reigns of The Ace Hotel’s two restaurants, lobby dining, room service, and event catering. Working with Head Chef Christina Lecki, Chef Burnette gained invaluable experience running such a complex involved business while maintaining an active schedule supporting chef Bloomfield’s travel and defending Michelin Stars.
After 2 years the opportunity came to design, build and operate the food lab at Greenpoint darling of innovation, Glasserie. BIN 5, as his lab became known, was a chance to unleash creativity and delve into research both historical and modernist, while producing all new work for the formidable Chef Eldad Shem Tov. Having a stand-alone food lab and tasked with nothing but creation was an opportunity to allow imagination to run wild while constantly learning both new and old techniques to fuel this award-winning restaurant.
At the end of this creative time Chef Burnette was offered the perfect opportunity to incorporate all of his ideas in a very special project. Butterfield at Hasbrouk House in the Catskill Mountains, where Chef Burnette would become Chef/Partner, afforded the opportunity to incorporate all of his learning, knowledge and passions under his sole direction for the first time. The work at Butterfield included accurately restoring and operating a 300 year old smokehouse, narrowing product sourcing to a 25 mile radius, growing and raising much of the produce for the restaurant with the target of a 100% closed system, as well as building a restaurant from the ground up. This project is still a spot of pride and honor to many in the Hudson Valley and garnered intense praise during the project life.
Chef currently tours extensively with his overfire cooking company and is in production on a pilot for a show about the history behind cooking.
Danny began working at age 18, moving back and forth between restaurants and industry (machining, industrial painting), before finally settling full time in
restaurants at age 21. He worked his way up from prep cook all the way through culinary school to Executive Chef and Pastry Chef.
Danny's work in front of house has brought him to General Manager positions and eventually enabled the switch into commissaries. Using the experience of 20 years in the restaurant industry, he stepped into general hospitality working with event spaces in a position which enables him to showcase the management skills honed throughout his career while allowing him to follow his interests in hospitality philosophies and aesthetics.
With nearly two decades of experience, Roderick Weaver is no stranger to the beverage scene across the country. Like many hard working individuals, Weaver began his passion for the hospitality industry first as a server, and worked his way up to a restaurant and bar manager where he began mastering the art of mixology.
When it comes to cocktails and spirits, Weaver is a devoted individual who believes in honoring the classics. For five years, Weaver was immersed in the culture of James Beard
Award-winning Sean Brock’s restaurant as Director of Cocktails and Spirits at HUSK. During his time there, Weaver gained a respect for the complexity of ingredients, specifically inspired by the byproducts they yield. Weaver finds his creativity in crafting drinks by exploring and reworking childhood memories such as the taste of cookies from daycare or fruit punch from his second grade pool party.
Weaver started his own firm, BarWeaver Consulting in 2013. Through his consulting firm, Weaver has helped create and mentor notable bar programs like OBC Kitchen in Lexington, KY. and Lewis Barbecue, a local favorite and rising star in Charleston in 2016. Weaver has also been a contributor to books by Amy Mills, Robert F. Moss, and Garden & Gun. Currently he is “Spiritual Advisor” to the new Cannon Distillery with brand, cocktail, and new spirits development.
When he’s not behind the bar crafting that perfect cocktail or attending events of the Charleston Brown Water Society, Weaver enjoys spending time with his wife and daughter.
You can send me a message or ask me a general question using this form.
I will do my best to get back to you soon!