Culinary
Alexander Burger
Executive Chef | Canopy by Hilton, Marea, and Cafe Creme
Experience
2023 - Present
Executive Chef
Canopy by Hilton, Marea, and Cafe CremeCannes, FR
2022 - Present
Chef Consultant
AB HospitalityFrance
2018 - 2020
Executive Chef
The AmsterdamRhinebeck, NY
2016 - 2016
Consultant
Azurmendi RestaurantLarrabetzu, Spain
2013 - 2015
Chef de Cuisine
Aziamendi RestaurantPhuket, Thailand
2011 - 2011
Tourant
L’Auberge de la FeniereLourmarin, France
2011 - 2011
Tournant
Aziamendi RestaurantLarrabetzu, Spain
2006 - 2006
Chef de Partie Sauce, Cuisson, Entremetier, Garde Manger
Le Poussin at Whitley RidgeBrockenhurst, UK
2002 - 2002
Commis
Match RestaurantNorwalk, CT
Education
Advice from Alexander Burger
Quotes about career path, skills, and teamwork from an industry leader.
There are three recurring themes throughout my career that I was taught early on and have had a direct impact on my growth:
consistency, organization, and composure.
I come from a chef's perspective but I had to become involved in the FOH to really understand how to successfully run the business.
We want people to continue to grow and better themselves.
We hire individuals who share the same passion about farming and hospitality as we do, and who chose to be in this industry. They also have to be driven and always looking to better their craft.
Some positions require skilled people, but what I really look for is what’s in their hearts and in their minds.
That trumphs experience in my book.
Stay humble!
Danny Meyer’s "Setting the Table", truly sets the stage for making the team feel appreciated and special.
It is a great guideline when forming your business’ culture.
Deciding to be in the hospitality industry can be a tough decision to make.
It’s all about learning your craft, how to deliver it, and your commitment to it.
Those that can accept constructive criticism will succeed.
It shows that you are being honest with yourself and helps you with your career development and strengthening your skills .
I started working at a young age.
My first job was washing dishes and I was really good at it because I was very meticulous. In that kitchen was the first time I saw fresh herbs and foraged mushrooms, and it was at that moment when I knew this was the industry I belonged in, and I’ve never looked back.
Roles in Culinary
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