Christopher Burgos

Culinary Chairman
Culinary Academy of New York

The fact that Chef Burgos is a chef/instructor is proof of a career that has gone full circle. After starting out as a pot washer, advancing to prep cook, going to school and earning his culinary degree, Chef Burgos believes that giving back to future chefs is only fitting. He graduated from the Culinary Institute of America in 1984 and landed his first line cook job at the Marriott Hotel at the World Trade Center, NYC. Soon after, he moved to San Antonio, TX, and worked at numerous restaurants and hotels, most notably The Four Seasons’ Anaqua Dining Room. There he worked as a sauté cook, roundsman and banquet chef. He also freelanced as a cook for several conventions in North Carolina. But, his hometown, New York City, beckoned and Chef Burgos returned.

His diverse background has included jobs at every level of the kitchen at many types of dining establishments, from fried fish houses to bistros to three-star fine dining restaurants. He has worked as the Executive Chef of Charlton’s in midtown Manhattan, Kitchen Manager at the Fulton St. Café at the South St. Seaport, Executive Sous Chef at Cave Canem in the East Village, a catering chef at Dean & DeLuca in SoHo and a seasonal chef at Matthew’s Seafood on Fire Island, NY.

After a long and distinguished tenure in the kitchen “trenches”, Chef Burgos decided it was time to share his knowledge and experience. He joined the staff of the Culinary Academy of New York in 1999, when it was known as the NY Food & Hotel Mgt. School. He served as the Culinary Chairman from 2001 through 2005. He left to pursue a career in the retail sector, at Whole Foods Market, but the teaching bug bit him again and he has since returned to the current illustrious staff.

Chef Burgos believes that, “Teaching people how to cook professionally is a dream job. It combines the excitement and spontaneity of restaurant life with the satisfaction of seeing someone learn and develop. Recalling my experiences as a student, I definitely have an appreciation for what is going on in my students’ minds. I understand their anxiety to do well and I know how good it feels to create a feast from scratch. Watching a person grow in confidence is very rewarding. I strongly believe that food should be respected and taken seriously, but on the other hand it should be enjoyed and celebrated to the fullest.”

For more information on Chef Burgos and the Culinary Academy of New York visit www.culinaryacademy.edu.

 

 

 

 

 

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