Cortney Burns is the co-chef - alongside Nick Balla - at the beloved San Francisco Mission District eatery Bar Tartine. Together, they are fiercely loyal to using local produce and making anything and everything by hand. Burns grew up in Chicago, spending time in Nepal and India studying the Tibetan language and cultural anthropology. She worked for years cooking in restaurants, spending her free time learning the preservation techniques of past generations from old cookbooks, memoirs, and family histories. Drawn by the talent of the chefs and farmers in the Bay Area, Burns settled in San Francisco. Burns and Balla’s cooking style is a product of the foods they grew up eating with their families in the Midwest and what they've experienced during their travels abroad.