Signature dish:
Shrimp on Heirloom GritsHailing from the deep south, Chef Burnette embarked on his culinary journey at 15, crafting pizzas and sandwiches in his hometown of Richmond, VA. A dance with diverse interests couldn’t deter him from the allure of the restaurant industry. Time and again, he circled back, progressing from front-of-house roles to the heart of the kitchen.
His path wound through renowned national chains both in the southern territories, like Battleground Restaurant Group, and his cherished adopted home, New York City, with stints at Bubba Gump Shrimp Co. and Dave and Buster’s. These roles saw him master every facet of the restaurant landscape, including training, leading to the successful opening of over 20 establishments.
Recruited as General Manager at Cobalt Room, he eventually graced some of New York’s finest lounges, such as Bar and Books, The Carnegie Club, and Galapagos Art Space. In his culinary evolution, Chef Burnette honed his skills across Manhattan, culminating in a senior sous chef role under Chef William Hickox at Del Posto. Working with Executive Chef Mark Ladner, he thrived, rising from commi to chef de partie, marked by daily trips to Union Square’s green market, a transformative experience that ignited his culinary vision.
An encounter with Chef Sean Brock on Charlie Rose propelled him to Charleston, where he immersed himself in Husk Restaurant’s creative crucible. The resulting expertise laid the foundation for his culinary philosophy: a reverence for prime ingredients, an unwavering respect for farmers, and a mission to resurrect the forgotten flavors of American heritage.
Chef Burnette’s journey continued with roles at The Bar at Husk and then as Executive Sous Chef at April Bloomfield’s iconic “The Breslin.” This tenure provided multifaceted experience, managing intricate operations, supporting Bloomfield’s ventures, and defending Michelin Stars.
Subsequently, the prospect emerged to craft and manage BIN 5, the experimental food lab at Glasserie, renowned for innovation. This creative haven facilitated a deep dive into history and modernism, underpinning new creations for Chef Eldad Shem Tov.
Transcending all was Butterfield at Hasbrouk House, a passion project melding his mastery. Burnette’s vision manifested in resurrecting a 300-year-old smokehouse, sourcing within 25 miles, and pioneering a self-sustaining ecosystem. His imprint resonates in the Hudson Valley as an esteemed achievement.
Today, Chef Burnette’s pursuits are informed by his holistic understanding of the food system and have expanded to speaking engagements, education, writing and consulting.
Shawn and his wife are currently creating the highly anticipated Regenerative Farming Lab, Teaching/Cultural Preservation Center and Luxury Destination in France “Chateau des Merveilles” while continuing teaching, private dinners in NYC/Boston/DC and traveling with private clientele as well as spearheading the #knowyourfarmer movement.
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Shawn prepared a fantastic brunch for 35 people at our home. Everything was delicious and served at the perfect temperature. Cindy, Shawn's wife, set up a beautiful family-style food buffet on unique platters. Shawn and Cindy are a dynamic, well-organized team and left the kitchen spotless. All of our guests raved about every item on the menu. It was indeed a memorable experience!