Chef Charlie Burg
Chef At Home in New York
Get to know me better
Oyster Specialist with Michelin and James Beard restaurant experience.
I've worked at the top raw bar seafood counters on both coasts, specializing in Oysters. I have experience cooking all cuisines with a focus on Japanese, French, Indian, and Italian. I'm a big people person who knows when to be quiet. I have a keen attention to detail and I'm able to make changes on the fly. I can run a kitchen, work prep and everything in between.
Found Oyster (LA)
Meteora (LA)
Penny (NYC)
Providence (LA)
Anchovy Bar (SF)
Itamae AO (MIA)
More about me
For me, cooking is...
Art disguised as necessity.
I learned to cook at...
Home with my Grandmother and in Michelin and James Beard Finalist restaurants.
A cooking secret...
Perfect Practice Prevents Poor Performance.
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