Grant Grill Hires New Chef de Cuisine Sam Burman

(Courtesy photo)
(Courtesy photo)

Sam Burman joins The US Grant (formerly corporate chef for Whisknladle Hospitality: Prepkitchen, Whisknladle).

Burman brings more than 14 years of culinary and hospitality experience to one of San Diego’s premier dining destinations. In his role as Chef de Cuisine at the Grant Grill, Burman upholds the restaurant’s longstanding tradition of excellence, finding inspiration from seasonal, local ingredients and experimenting with new preparations of traditional dishes.

(Courtesy photo)
(Courtesy photo)

Born and raised in Columbus, Ohio, Burman was introduced to the culinary world at a young age, cooking alongside his mother. At age 13, Burman lost his mother to cancer and his passion for cooking grew stronger, eventually leading him to Chicago. There, his career took root work-ing as Chef de Partie at TRU Restaurant under the direction of Chef Rick Tramonto. Over the next few years, Burman’s Chicago culinary adventure bestowed the opportunity to learn from prestigious chefs including Graham Elliot, Chris Pandel, Alex Stupak and Charlie McKenna. After 10 years cooking his way through Chicago, Burman landed in San Diego. Prior to joining the Grant Grill, Burman most recently served as the Corporate Chef at Whisknladle Hospitality, where he spent two and a half years overseeing the success of both Whisknladle and Prepkitch-en’s culinary programs with Chef Ryan Johnston. Prior to his role at Whisknladle Hospitality, Burman served as Executive Chef at Quality Social. Burman describes his culinary style as simple and honest, allowing the true flavors of seasonal ingredients to take center stage. A plate is work of art, and Burman believes working with food should celebrate creativity, innovation and community.

At the Grant Grill and Lounge, Burman highlights seasonal ingredients with a sense of playful sophistication. Market-fresh dishes curated by Burman include a Crispy Veal Sweetbreads starter with Andy’s Orchard Cherries, Shaved Celery and Blue Cheese. When Burman is not in the kitchen at Grant Grill, he enjoys spending time with his son Trey and wife Kristen, exploring the outdoors, foraging through local markets and cooking with friends.

*Courtesy information

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