Rising Stars: Meet Corey Burgan

Today we’d like to introduce you to Corey Burgan.

Hi Corey, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Born and raised in Ballinafad, Ontario (Canada), a small town west of Toronto. I started as a dishwasher when I was 13. Basically, working for candy and video games. Over time I fell in love with the environment, the heat, the stress, the lingo… Pans are being thrown at me with burning hot oil. Getting so swamped in the dish pit and instead of cleaning creme brulee ramekins, I would save them, and then when the Chefs left, I would throw them in the backfield… But every other month, they would cut the grass with a commercial lawn mower… Hearing the ricochet of the blade hitting the ramekins and shattering them. I ended up burning my chef one day and then giving him stitches a week later. What a great introduction into what was going to be my life.

At that time, I wasn’t doing that well in school. Really just wanting to work and make money. They called my parents in to figure out what my interests were and what I’d like to do when I got older. So I ended up transferring high schools to a tech school an hour and a half away from my house. Riding the short bus to another school to grab a bigger bus and then ride and pick up way too many people per seat. At the school, it invited students to cook in the cafeteria for the kids’ lunches and off-site catering for other schools or local businesses. Having this available to me really helped me focus on my school as well as learn about my craft. I ended up Valedictorian and graduating with honors, and getting a full-time job after. I had applied to college also, so I was able to Work and go to school part-time.

After graduating College, I looked for a little more challenging job, jumping from restaurant to restaurant over the next 5-6 years. I worked at a Bed and breakfast, ran a small pub, worked at a Boston Pizza, and did some small catering on the side. Couldn’t really find my happy place. So I reluctantly took a break from cooking for about two years, working for a contracting company and working for some cool trade shows and building booths for large companies. After getting fired after I screwed up a show, I went home and opened up the help wanted ads and found a Golf course (Rattlesnake Point) looking for a line cook. I applied and within the next day, I got a call for an interview. Went for the interview and was hired that day. Better food, challenging my skills, big events, it was really my vibe. Over the next four months, I worked hard and worked my way to Chef De Partie. Within two months, the Sous Chef at the time quit, so I rolled the dice and applied to see what my chances were. After a week of proving myself, they offered me the job.

I worked as the sous chef for the golf course for four months, grinding down and cooking my ass off to show I’m worth the weight in gold. Having beers every night after our shift in the parking lot and parties at other employees’ houses. I ended up transferring to a bigger golf course (Glen Abbey) and working as the sous chef for two years. Working for the Canadian Open with about 10,000 people on-premises and other large tournaments, weddings and members’ parties. Given the freedom of writing an “After 5” menu where I could use my creativity to create local menus and change daily.

After a couple of years at Glen Abbey, I switched restaurants to a place in Toronto called Mistura. Where I was able to really understand Italian food and work with Celebrity Chef Massimo Capra. This was where I found my calling. Italian food has such history, simplicity, structure, and levels of flavor. I fell in love with the style and working with Massimo and the executive chef Klaus. I also ran the upstairs catering kitchen, where we would host small parties and events. I worked there for two years until I got married and moved to California.

Not being able to work for the first couple of months in California, I found a lady who would host parties and have me cater her events for cash so I could invest back into my knives and tools. At the three-month mark, I was able to apply to jobs and sent out my resume to 10-15 places in the area. The one(and ONLY) restaurant to get back to me was Maude, A Curtis Stone restaurant in Beverly Hills. I showed up for my A stage nervous as hell cause it was such a different atmosphere than I wasn’t used to, and also not knowing anyone. My first project the Chef (Justin Hilbert) gave me was to make a terrine of sliced potato, smoked oyster cream, and bacon. This was for the following Potato Month (When Maude used to do ingredients and not Wine regions). So if I screwed it up, it was fine because it wasn’t for service. At that point, Chef Justin offered me the job, and I obviously accepted it.

Over the next six months, I learned so much about simplifying the way you treat vegetables, learning new plating techniques, improving my knife skills, and building relationships with other coworkers and suppliers. One day Chef Curtis and Justin sat me down and offered me the Sous Chef position, where I would share the title with two other coworkers. The next couple of months, I began to get better and better, Traveling with a small team to NY to cook at the James Beard House and eat at some amazing restaurants in the area. Hosting Chef dinners with amazing Chefs in the country like Dominique Crenn, Michael Anthony, and Wylie Dufresne. Such an amazing culinary experience and opportunity Maude gave me. Around the 10/11 month mark working at Maude, my wife decided to leave me and leave me stranded in LA with rent I couldn’t really afford, Immigration I couldn’t keep, and just a domino effect of bad luck. Chef Curtis got wind that I had some shit happen in my life and sat down with me and offered me the chance for him to sponsor me which I 100% said yes.

Around the 2.5 years mark with Maude, I decided to look for another restaurant to possibly become Chef somewhere. My wife (Then Girlfriend) was working at Beverly Wilshire and mentioned they were hiring for a Chef de Cuisine for The Blvd restaurant. Being my first Chef job, I was extremely nervous; 32 years old, $12 million revenue restaurant, union…. It was a lot for my first Chef position but after two tastings, they offered me the job with an amazing salary. The hotel really taught me about structures, larger operations, and how to really manage cooks especially with Unionized staff. Working corporate standards etc… 2020 Covid hits and I’m forced to go home to what I thought was going to be 2-3 months max. Drinking and partying every night, thinking in no time I’ll be back at the hotel….. After six months, the hotel let me go due to not opening in the near future because the covid cases were not dissipating.

I decided to apply to a restaurant directly across from the hotel Called 208 Rodeo as the Chef de cuisine. American cuisine with some California influence worked there for two years and wasn’t quite happy. Amazing experience working with independent owners that were very hands-on and willing to trust me, helping them organize the kitchen and create some new dishes. Pumping out 700 people out of the smallest kitchen I’ve worked in. Stuck in a corner with a deep fryer and an 18’ gas grill, drenched in sweat cause there’s no AC.

Which brings me to Caviar Kaspia, where I am currently the Executive Chef for the West Hollywood location. Helped open the restaurant and was challenged with building the kitchen, hiring a team, creating a menu, and traveling to Paris to learn “The ways of the brand” in just under a month before opening. This is where my “Not Your Mamma’s Grilled Cheese” went live to let the guests of Paris try a dish that will be featured in the Weho location menu. They put me under the stairs, where I had to execute two dishes that will be on my Cali menu. Sharing the fridge with the “Kaspia” vodka and other bar supplies. Of course, I sampled the Vodka (way too many times)! Caviar Kaspia is known for the Baked potato and caviar; the smoked salmon blini served table side. Kaspia has a great history going back to 1927, when it was first founded. We have an amazing variety of Caviar from all of over the world, including Madagascar, Italy, and Florida.

Needless to say, I’ve had quite the Culinary journey… But I wouldn’t change it for a thing. Thank you LA for welcoming me with my clusterfuck of a rollercoaster ride. And to my amazing Wife Rujira, who’s helped me along the way to get back on my feet and push my boundaries.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
At the beginning yes, but moving to California really tested my inner strength, my ability to adapt to hardships and speed bumps along the way.

Can you tell our readers more about what you do and what you think sets you apart from others?
I am a small-town cook who grew up falling in love with the crazy life of a chef. I can say that I cook amazing Italian food, but I’ve been able to adapt to any cuisine. I love the California food scene and the accessibility of the local produce and product. I’m known for my pasta and pasta sauces. I love creating different shapes and sizes and playing with fillings. At Maude, I was known as the pasta man since I would do the pasta for each month. I’m proud of being where I am now, it was definitely tough, but I’ve come a long way from being stranded after the divorce and not sure where Cali would take me. I’m super glad I stayed and struggled through it to prove to California that I am a great chef.

Are there any important lessons you’ve learned that you can share with us?
TRUST NO ONE.. kidding, but not! Kitchens attract some strange individuals, but it’s the way you adapt and push through your fears. This industry will make or break you. I’m just glad I have tough skin and fought through everything thrown at me. Every second counts, and it’s how you use them that really shows who you are in and out of the kitchen.

Contact Info:

• Instagram: Chef_corey_b
• Facebook: Corey James Burgan
• Linkedin: https://www.linkedin.com/in/corey-burgan-8a2b92a1/

Image Credits
Calvin Khurniawan