Born and raised in Snellville, Georgia, Burdett began his cooking career watching his grandmother make biscuits. At age 14, he started washing dishes at Glen’s BBQ in Snellville eventually working his way up to the pit. Burdett went on to work in some of the South’s most notable kitchens like 5 & 10 in Athens, Georgia and as chef de cuisine for three years under Steven Satterfield at Miller Union in Atlanta, Georgia.
When Burdett landed as Executive Chef of Ruka’s Table in Highlands, NC in 2012, he received immediate national attention for his modern work with local ingredients. Among his many accolades, Burdett received a Carolina Rising Star award from StarChefs.com in 2013 and was named by Food & Wine magazine as one of the top ten chefs in the Southeast in 2013 and 2014.
In 2015, Burdett opened Local Provisions in downtown Asheville, NC gaining national recognition for fusing local ingredients with unexpected flavors. Local Provisions was recognized by Garden & Gun as one of the best new Southern restaurants in 2016, landed on Southern Living’s list of The Best New Restaurants in the South and was highlighted by Eater as one of the 21 Best New Restaurants in America.
In August 2018, Burdett joined the Crook’s team working alongside Bill Smith and took the reins as the third chef in the 36-year history of Crook’s this January upon Smith’s retirement. When he’s not in the kitchen, Burdett enjoys spending time with his wife and daughter and collects a broad range of cookbooks.