Executive Chef and Owner, Carson Burks

Our Executive Chef, Carson Burks, discovered his passion for food at a young age. Originally from southeast Missouri, he began working in the restaurant industry at the age of 15. After high school, Carson moved to St. Louis to attend L’École Culinaire, where he graduated as an Ambassador with Honors. During this time, he also worked as a sauté cook at Jimmy’s on the Park. Following school, Carson accepted a unique opportunity to work at The St. Louis Club under Executive French Master Chef, Pierre Chambrin, a former chef at the White House. It was the caliber of cuisine and precision found here that set the standard for Carson’s career. His success at the St. Louis Club led him to pursue an executive chef position for LHM Hotels at The Seven Gables Inn in Clayton, MO.

Later, Carson moved on from the hotel industry to work alongside Chef Brian Bernstein at Algonquin Country Club, and eventually took over as Executive Chef at the Legends Country Club in Eureka where he worked from 2013 until he joined The Dinner Bell team in April of 2017! Throughout his career Carson has been recognized for both his talent and work ethic, which will come as no surprise to those who have had the opportunity to enjoy his Dinner Bell recipes. His knack for perfection and his commitment to working with quality ingredients make him the perfect fit. We are so pleased to have him as a partner and are confident you will love the recipes he creates for you and your family.

 

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