Chef Jake Burkhardt

Chef Jake  Burkhardt

Chef Jake Burkhardt

White Bison and Fall Line Restaurant | Vail, CO |

Growing up in Chattanooga, Tennessee, Chef Jake Burkhardt has always had a passion for cooking. Having the opportunity to be in the accelerated program that allowed him to study at three different locations throughout the United States, Burkhardt obtained a Bachelor’s Degree at Johnson & Wales University.

After completing school, Burkhardt held many positions at notable restaurants nationwide. In 2007, Burkhardt took the position as Executive Chef at Green’s Gourmet in Las Vegas where he wrote and executed over 150 different event menus. He then moved on to Village Steakhouse, where he also held the position of Exécutive Chef and incorporated an Italian-Asian fusion with the American kosher steak house concept.

In 2010, he moved to the Bay Area to assume the role of Executive Sous Chef at Mayfield Café in Palo Alto, known for its locally sourced Californian fare, beautiful open kitchen, and notable bakery. Burkhardt’s background in high-quality baked goods plays an integral role in White Bison and Fall Line Kitchen & Cocktails, where he directs the innovative culinary oversight of both restaurants.

Burkhardt eventually moved to Aspen, Colorado when he was offered the position of Executive Chef at Aspen Kitchen, where he gained an acute understanding of the local Rocky Mountain ingredients. In 2016, he moved to Vail Valley and was named Exécutive Chef of White Bison and Fall Line Kitchen, two new additions to the local Colorado restaurant scene.

When Burkhardt is not in the kitchen, he enjoys playing with his puppy, Bear. He takes advantage of Colorado’s great outdoors by camping, mountain biking, hiking and snowboarding in his spare time.


Come taste Chef Burkhardt's creations at the American Lamb Cookoff and the Grand Tasting!

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