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Justin Burdett brings an impressive culinary career to his kitchen at Local Provisions. As chef-owner, Burdett successfully fuses his passion for local ingredients and unexpected flavor profiles. The result is creative, modern cuisine that is still reflective of the area’s culinary history and culture.
Born and raised in Snellville, Georgia, Burdett began cooking with his grandmother at an early age. Taking his first official industry job at only 14 years old at Glen’s BBQ in Snellville, he began as a dishwasher and worked his way to the pit. Following graduation, Burdett moved to Athens, Georgia, working in corporate kitchens. Craving more culinary experience and a more creative menu, Burdett’ approached chef Hugh Acheson at his celebrated Southern restaurant 5 & 10, offering his services for free in exchange for experience. Acheson took a chance on Burdett, awarding him with the position that began his formal culinary career in 2005.
In 2006, Burdett relocated to Asheville, N.C., where he worked his way up the ranks at various local restaurants, including The Market Place, Table Restaurant, The Richmond Hill Inn, where he expanded the fine cuisine tasting menu, and Nova, where he held an executive chef position. In 2009, Burdett accepted an opening position at Miller Union under executive chef Steven Satterfield and served as the chef de cuisine for nearly three years.
Craving the mountains of North Carolina, Burdett and his wife took over Ruka’s Table in Highlands, North Carolina in 2012, where he received national attention for his modern work with local ingredients and flavor profiles. Among his many accolades, Burdett received a Carolina Rising Star award from StarChefs in 2013, was named by Food & Wine magazine as one of the top ten chefs in the Southeast in 2013 and 2014 and was highlighted in 2014 as one of Plate’s Top 30 Chefs to Watch.
When he’s not in the kitchen, Burdett enjoys spending time with his wife, Brooke, his daughter, Olive, and their four dogs. He also enjoys reading about culinary history and collecting a road range of cookbooks.