Chef Andrew Featherstone employs his 25-plus years of experience, British background and Burge’s certified organic garden to create wild game dishes that go well beyond the ho hum, making this a delicious destination.
Andrew Featherstone, Executive Chef
Our Kitchen Staff
Andrew was born in Marietta, Georgia and was raised and educated near London, England. He has over twenty years experience in fine dining, weddings and banquets.
He uses only the freshest ingredients, including many products from our extensive organic gardens here at Burge when in season. His philosophy: “Simply, fresh and local quality ingredients serve themselves.”
We have many menus from classic southern to French style cooking. Andrew would also be happy to customize a menu just for you.