Meet Chef Jeffery Burgess
The Grand Union Hotel is excited to welcome Executive Chef Jeffery Burgess to the Union Grille! Chef Jeff joined us in August of 2016 anxious to continue his passion for culinary arts here in Montana. He loves using local seasonal products and has been meeting local farmers and introducing local grains and vegetables along with Montana beef and lamb to our menu.
Born and raised in Massachusetts, Jeffery has become a well seasoned chef with multi cultural experiences all around the globe. He jumpstarted his career in 1998 when he began training with world renowned chef, Mario Batali, in his acclaimed restaurant Babbo in New York City. Two years later, Jeffery traveled to Europe where he developed his culinary skills in kitchens throughout France and Italy, receiving a unique education in old-world culinary traditions.
After discovering his love for Italian and French cuisine, Jeffery returned to the states in 2006 where he began working as the executive chef at Trattoria Zooma, an authentic Neapolitan cuisine restaurant in Providence, Rhode Island. There, he learned to perfect the art of pasta making and the importance of using the freshest ingredients. After years of success, Jeffery continued his experience in Boston fine dining restaurants Teatro, Mistral, and Sorralina while working for an online personal chef site called Chefstro, where he was selected as one of the most popular chefs of Boston in 2013.
Looking for a long-term Executive Chef position, Jeffery moved to Fort Benton, Montana, anxious to bring his unique style and international experience to the Grand Union Hotel and Restaurant. He is continuing the Union Grille’s tradition of providing rustic clean flavors that showcase our local farmers. Chef Jeffery looks forward to your next visit to the Union Grille and hopes he has a chance to visit your table and introduce himself.