Meet Brendan Burke, Our New Executive Chef

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Chef Brendan in Boston

Brendan Burke Tapped for Executive Chef Role at Seth Greenberg’s Bastille Kitchen

Bastille Kitchen, a contemporary French bistro located in Boston’s Fort Point district, is pleased to announce the appointment of Brendan Burke as the restaurant’s new Executive Chef. At Bastille Kitchen, Burke will utilize his diverse culinary background and passion for cooking to create modern, French-inspired dishes.

Born and raised in California, Burke’s love of cooking began at an early age when he assisted his mother in the kitchen preparing family meals, but it wasn’t until high school, when he took his first restaurant job bussing tables and washing dishes, that his love for the restaurant life took root. His passion for hospitality inspired him to enroll in the Le Cordon Bleu Program at the California School of Culinary Arts, where he continued to hone in on his culinary expertise, perfecting techniques and creating innovative dishes. Upon graduation, Burke held foundation building roles in popular restaurants located in the picturesque ski town of Mammoth Lakes, California, before making the move to Boston in July of 2011.

Burke first connected with Boston-restaurateur and hospitality veteran, Seth Greenberg in early 2014, when joined Bastille Kitchen’s opening team as the restaurant’s Sous Chef. While here, his talents caught the attention of renowned restaurant guidebook ZAGAT, which recognized his passion for the culinary arts by naming him to their coveted “30 Under 30” list. Most recently, Burke held the role of Corporate Chef of Serafina Boston, Greenberg’s popular Boston outpost of the acclaimed New York City-based Italian eatery.

“Chef Burke’s ability to marry exciting, innovative flavors and eye-catching presentations with long-loved culinary classics is why I’ve brought him back to Bastille Kitchen as the restaurant’s Executive Chef,” said Greenberg. “He’s proven himself to be one of the most meticulous, creative, and thoughtful chefs that I’ve ever come across in all my years in the hospitality business, and I’m looking forward seeing what he has in store for Bastille Kitchen.”

Since arriving at Bastille Kitchen as the restaurant’s Executive Chef, Burke has been busy putting his touch on the menu. New creations that are already a hit with recent guests include Butter Poached Lobster, featuring sweet corn purée, beech mushrooms, sea beans and a Pernod foam; Almond-Crusted Halibut nestled atop fresh corn succotash laced with baby lima beans, rosemary-cured pancetta, local Wellfleet clams and luxurious saffron beurre blanc; and Grilled Octopus, complimented by heart of palm, confit potatoes and tomatoes, fried kale, charred scallion aioli, and a delicious Romesco
sauce.

When he’s not in the kitchen, Chef Burke enjoys hitting the slopes when the weather allows, hosting casual dinner parties at his home, taking inspiration from his hefty cookbook collection, and enjoying quality time with his family.