The fact that Chef Burgos is a chef/instructor is proof of a career that has gone full circle.
He graduated from the Culinary Institute of America in 1984 and worked 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. He also freelanced as a cook for several conventions in North Carolina.
But his hometown, New York City, beckoned and Chef Burgos returned.
He has been an Executive Chef, Kitchen Manager, Executive Sous Chef, a Catering Chef and as a seasonal chef. This also includes consultation work during the opening of several NYC restaurants. He has also taught at-risk adults and worked as a butcher/fish cutter for WholeFoods market.
Since 2011, Chef Burgos has been teaching at Food & Finance High School in Manhattan. Here he teaches all incoming freshmen their basic introduction to the culinary arts.
“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.”