You might not see Chef Duke too much in the front of the store, but Duke is the guiding force in Burrini's home-style kitchen. Trained at the Institue of Culinary Education in Manhattan, Duke has served as chef at The Mark Hotel in NYC before coming to Burrini's.
"I believe you should respect the food you prepare", says Duke. "That means the freshest ingredients, trained prep chefs, and innovative ideas. I can't work in a place where I can't be creative. Burrini's gives me that and more."
Chef Wayne Growing up in an Italian market/restaurant family gives you insights and experience no school can teach. Chef Wayne has been a Burrini's cook and then chef since he was a young kid.
"I love food and making it for others. Even if they have the skill and desire to cook, many of our clientele do not have the time", says Wayne, "we provide home-style, authentic dishes that fulfill their needs - everything from a fast dinner to a fully catered party or event. I love being a driving force in the process."
Burrini's is pleased to welcome Chef Pamela Nichols, a graduate of The Art Institute of Atlanta Culinary School. Pam joined the Burrini Family Kitchen staff in mid-June and is excited to bring her talent and expertise to serve you, our customers.
"I want to learn what Burrini's does really well and help expand the menu from there," says Pamela. "Like Mr. Burrini, I believe in listening carefully to our customers' needs. What do they like? What do they love? How can we help?" Pamela has been focusing on bringing new summer soups and salads to Burrini's for July and August. Feel free stop by and welcome Pamela to our Burrini's family.
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