The Grant Grill is excited to enhance its world-class culinary programming with the new hire announcement of Chef Sam Burman as Chef de Cuisine. Burman brings more than 14 years of culinary and hospitality experience to one of San Diego’s premier dining destinations, known for its California cuisine, craft mixology and iconic setting. In his role, Burman will be responsible for the restaurant’s operations and creating seasonal menus to feature local produce, seafood & meats.
Born and raised in Columbus, Ohio, Burman has been fascinated by the culinary world since a young age, having spent much of his childhood cooking alongside his mother. At age 13, Burman lost his mother to cancer and his passion for cooking grew stronger. After 10 years of culinary adventures throughout Chicago’s dining scene, Burman landed San Diego. Prior to joining The Grant Grill, Burman most recently served as the Corporate Chef at Whisknladle Hospitality, where he spent two and a half years overseeing the success of both Whisknladle and Prepkitchen’s culinary programs with Chef Ryan Johnston Prior to his role at Whisknladle Hospitality, Burman served as Executive Chef at Quality Social in San Diego.
|The luxurious US Grant Hotel|
New market-fresh dishes curated by Burman include a Crispy Veal Sweetbreads with Andy’s Orchard Cherries, Shaved Celery and Blue Cheese, as well as a fresh Hamachi starter with Crispy Spiced Corn, Sea Asparagus, Finger Lime and Peppadew Pepper Puree. Expect traditional dishes and flavors, prepared in new ways, all the while upholding Grant Grill’s longstanding tradition of excellence.
The Grant Grill is located at the US Grant Hotel at 326 Broadway in downtown San Diego. For more information, visit grantgrill.com.