No chef is complete without a close relationship to local sources, and Executive Chef Jaison Burke consistently strives to utilize only the freshest California ingredients available.Jaison Burke began his culinary career early and at the age of fourteen, helping his Mother at her restaurant. The world of cooking was never far from his mind, and it did not take long before the culinary arts and their practice became Burke’s top priorities. With a career in mind and determination to succeed, he began classes at The New England Culinary Institute in Vermont.
After graduation, Burke honed his skills at numerous Virginia restaurants. He encountered kitchens that operated under the growing “farm-to-table” axiom, and he adopted this philosophy of fresh ingredients himself.
Eventually, the native New Yorker found his way west, to sunny southern California. As Executive Chef of the Restaurant at The Pearl Hotel and as Chef de Cuisine at The Ojai Valley Inn and Spa, Burke’s culinary abilities began to gain an edge that soon captivated the taste buds of patrons who truly appreciate thoughtfully sourced cuisine. Here at The Pikey Burke has crafted a seasonal, farm-to-table menu of California-Coastal delights that highlight the vibrant meats, cheeses, fruits, and vegetables that California’s farmers have to offer. Through his close relationship with local farms, Burke is able to produce meals that are prepared with locally grown and raised ingredients.