James Burge has been building his career as a chef for over 10 years, starting as a sous chef at restaurants that covered a range of categories from American and BBQ to of Italian, Greek and Spanish cuisines.
After graduating from Le Cordon Bleu in 2009, Burge began his tenure at Barcelona Wine Bar in 2012, traveling around the country to cook in many of their kitchens. In fact, Burge has worked in 11 out of the 13 Barcelona locations. He now serves as Executive Chef of their Inman Park outpost in Atlanta.
Based on his lifelong passion for cooking, which he developed by watching his mother cooking and gardening throughout his childhood, Burge was drawn to Barcelona because of the creative control he is given in the kitchen. He enjoys the ability to use simple, yet unique ingredients like liver and bone marrow, and elevating them by incorporating fresh, vibrant flavors.