No chef is complete without a close relationship to local sources, and Executive Chef Jaison Burke consistently strives to utilize only the freshest California ingredients available. He relies on the services of Sage Mountain Farm, a successful “Certified USDA Organic” farm, owned and operated by Phil and Juany Noble. The farm is located in the Temecula Valley, approximately 75 miles north of San Diego. As such, Chef Burke places frequent orders, which are promptly shipped and delivered directly to the Restaurant at The Pearl. Along with multiple other California sources, partnerships such as this are essential to facilitate a true “farm-to-table” dining experience. This is the goal of Chef Burke and the talented culinary team in the kitchen of San Diego’s own, Restaurant at The Pearl.
Jaison Burke began his culinary career early on in his life. At the age of fourteen, he would often help his mother with work at her restaurant. The world of cooking was never far from his mind, and it did not take long before the culinary arts and their practice became Burke’s top priorities. With a career in mind and determination to succeed, he began classes at The New England Culinary Institute in Vermont.
While in school, Jaison had many opportunities to grow and learn. Through valuable hands-on experience in a fully functional, kitchen/bakery class environment, and with an education spanning classic techniques, applied science, world cuisines, food science and management, this talented young chef gained all of the tools he would need to branch out into the culinary world and begin his career as a chef. After graduation, Burke honed his skills at numerous Virginia restaurants. He encountered kitchens that operated under the growing “farm-to-table” axiom, and he adopted this philosophy of fresh ingredients himself.
Eventually, the native Long Islander found his way west, to sunny southern California. As Executive Chef of the Restaurant at The Pearl Hotel, Burke’s culinary abilities began to gain an edge that soon captivated the taste buds of patrons who truly appreciate thoughtfully sourced cuisine. He has crafted a seasonal, farm-to-table menu of California-Coastal delights that highlight the vibrant meats, cheeses, fruits, and vegetables that California’s farmers have to offer. Through his close relationship with Sage Mountain Farm, offering meals that are always prepared with locally grown and raised ingredients is made simple. The farm inspires Burke, and his dishes take cues from what he finds in the daily deliveries from sustainable and organic purveyors.
At the 2012 San Diego Bay Wine & Food Festival, Chef Burke took part in the vigorous Chef of the Fest competition. Thirty-two chefs showcased their culinary flair during the event with entrees that were scored on presentation, flavor, innovation, quality of product, and preparation in the allotted time. For the first time in the event’s history, the Wine & Food Festival presented a People’s Choice Award. Burke swayed the tastes of the public with his mouth-watering Pumpernickel Duck, featuring Duck Rillete, Black Russian Bread Crisp, Dijon Boursin, and Celery. The People’s Choice was awarded based on votes that were cast by all of the local foodies attending this year’s festival. Taking home such an accolade validates Chef Burke’s culinary skill and creativity, and provides ample motivation as he continues to impress his guests at the Restaurant at the Pearl.
His impeccable attention to detail and superior craftsmanship can be tasted through dishes like his Harissa Rubbed Pork Chop with Rainbow Chard, Black-Eyed Peas, and Pickled Peaches. All of Burke’s local fish dishes are prepared with the freshest catch from Catalina Offshore Products, yet another well known California purveyor. Commitment to the farm, field and fisherman guarantee that Chef Burke’s dishes are always at the peak of perfection. His plates are a feast for the eyes and offer diners a harmonic symphony of flavors, derived from his choice to cook locally, organically, and sustainably. With his dedication to quality, Executive Chef Jaison Burke is sure to have a promising culinary future in San Diego.