As chef-owner of Local Provisions in downtown Asheville, N.C., Justin Burdett successfully fuses his passion for local ingredients and unexpected flavor profiles. The result is creative, modern cuisine that is decidedly reflective of the area’s culinary history and culture.
Born and raised in Snellville, Georgia, Burdett took his first official industry job at 14 years old at Glen’s BBQ, where he began as a dishwasher and worked his way to thepit. Following graduation, Burdett moved to Athens, Georgia, where he began his professional culinary career under chef Hugh Acheson at 5 & 10 under chef Hugh Acheson in 2005.
In 2006, Burdett relocated to Asheville, N.C., working at various local restaurants, including The Market Place, Table Restaurant, The Richmond Hill Inn, where he expanded the fine-cuisine tasting menu, and Nova, serving as executive chef. In 2009, Burdett accepted an opening position at Miller Union, where he served as chef de cuisine under executive chef Steven Satterfield for nearly three years.
Craving the mountains of North Carolina, Burdett and his wife took over Ruka’s Table in Highlands, North Carolina in 2012, where he received national attention for his modern work with local ingredients and flavor profiles. Among his many accolades, Burdett received a Carolina Rising Star award from StarChefs in 2013, was named by Food & Wine magazine as one of the top ten chefs in the Southeast in 2013 and 2014 and was highlighted in 2014 as one of Plate’s Top 30 Chefs to Watch.