Executive Chef – Scott Burnham
Scott’s professional cooking career started at the age 14. He did a European style apprenticeship for 5 years under David Weihler at the Tivoli Deer, a very well known chef in Manhattan, who had worked at notable restaurants such as Le Bernardin, River Café, le Bec fin and the Russian tea room. Under chef Weihler Scott learned extensive French and Scandinavian techniques and recipes. During this 5 year training he was able to do an externship in Copenhagen working under master pastry chef Soren Herman. After the Tivoli Deer Scott focused on learning from different chefs in various restaurants and 5 star hotels including the Hyatt, Denver Country Club and Sacre Bleu restaurant. At Sacre Bleu he was fortunate to work with Don Gragg. A chef that had influence from his time at Gramerey Tavern in New York city and Chez Panisse in Berkley, California. There Scott found his true passion for Provencal cuisine and a simplistic, rustic approach to food.
After a season in Vail at the famous Game Creek Club, he moved to Boulder to be chef de cuisine at Mateo, a Provencal French restaurant. During this time Scott was honored to stage at Charlie Trotters in Chicago. After Mateo he set his sites on the east coast. Scott’s first stop was North Key largo in Florida where he worked at a premier private yacht club. He was able to hone his Garde Mangere techniques, and enjoyed the festival of flavors that South Florida has to offer. From there Scott moved to upstate New York working as a Garde Mangere chef. Every chance he got he would take the Long Island train to the city and do stages at the best restaurants he could get into. Vong, River Café, and Chanterelle to name few. After New York Scott was invited up to coastal Maine where he found a deep appreciation for Atlantic indigenous seafood and fish.
A boating accident brought Scott back to Colorado where he became chef de cuisine at the Inverness hotel. There he met his future wife and together they traveled extensively throughout Europe. Before coming to La Merise he worked at the Westin Tabor center as Sous Chef and Parisi as Executive Chef.