Joseph Burnett began his career in the kitchens of Norman's in Coral Gables, Miami. He worked his way up the line in Miami to a Chef position at Norman's at The Ritz-Carlton. After almost a decade in fine dining, Joseph decided to spend some time in the corporate culinary world with brief stints at Epcot and Loews hotels. After which, he was approached by James and Julie Petrakis to helm their James Beard nominated restaurant The Ravenous Pig as Chef de Cuisine.
Joseph's appreciation for fresh ingredients stems from his childhood in England sampling vegetables grown in the neighbors garden to the sun warmed wild blackberries along the hedgerows with his great grandmother. Settling with his family on the west coast of Florida, Joseph grew to enjoy and learn to prepare the bountiful seafood that the Gulf and Atlantic have to offer. As a Chef he has had the luxury of traveling, seeing the world through chefs eyes spending time in South East Asia, India, Mexico and Europe sampling ingredients and learning techniques. Cooking for his family is his favorite thing to do this he finds is the most honest way of cooking. Not too many frills, just pure flavor and ingredients and it is this philosophy Joseph brings as the Executive Chef of the Osprey Tavern.
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What is your earliest memory involving food or wine?
Drinking Tinto de Verano and eating fresh Lenguado in Costa del Sol, Spain
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
With Chef Norman Van Aken at the Emeril Appreciation Dinner
If you could cook with anyone in the world, who would it be?
Chef Massimo Bottura
I never leave home without my:
Victorinox Backer Messer knife