D'Armon Burgin

Hands-on culinary leader with extensive experience directing high-volume kitchens, developing seasonal menus, and mentoring culinary teams. Graduate of the California Culinary Academy with strong foundations in classical technique, cost control, food safety, and operational leadership. Known for maintaining uncompromising standards in quality, sanitation, and execution while building collaborative kitchen cultures.

Experienced in sustainable sourcing, community partnerships, and designing menus that accommodate specialized dietary needs including gluten‑free, keto, paleo, vegan, and vegetarian diets.

Owner / Operator - Appalachian Jerk Sauce - Asheville, NC

(2023-01)

• Developed and produced a signature Jamaican‑inspired jerk sauce using locally sourced ingredients.
• Built a brand focused on cultural authenticity and high‑quality flavor profiles.
• Featured product collaborations with restaurants in the Asheville culinary community.

Banquet Chef - Champion Hills Country Club - Hendersonville, NC

(2023-01 - 2023-12)

• Managed daily operations of a high‑volume banquet kitchen delivering consistent service and quality execution.
• Maintained food cost targets through disciplined purchasing, inventory control, and production planning.
• Collaborated with executive leadership on menu development and event planning.
• Trained and mentored culinary staff while enforcing sanitation and food safety standards.

Kitchen Manager - Annie's Culinary Garden - Black Mountain, NC

(2024-01 - 2025-12)

• Led kitchen operations including staff supervision, menu development, ordering, and inventory management.
• Designed seasonal menus using locally sourced ingredients from regional farms.
• Implemented efficient production workflows to improve service speed and consistency.
• Reduced food waste through disciplined prep planning and full product utilization.

Executive Chef / Executive Sous Chef - Burntshirt Vineyards - Hendersonville, NC

(2022-01 - 2023-12)

• Helped launch and open a new kitchen operation with a culinary staff of 20.
• Executed seasonal menus and rotating specials aligned with vineyard hospitality programming.
• Oversaw prep production, service operations, and team coordination.
• Produced authentic scratch pasta and sauces using professional pasta‑making equipment.

Executive Sous Chef - High Vista Country Club - Mills River, NC

(2020-01 - 2022-12)

• Supervised culinary staff and ensured high‑quality service standards for club members and events.
• Managed ordering, cost control, and inventory management.
• Developed weekly specials and creative menu offerings.

Kitchen Manager - Asheville Community Yoga - Woodfin, NC

(2020-01 - 2022-12)

• Managed kitchen operations for a health‑focused food program specializing in vegan and vegetarian cuisine.
• Supervised staff scheduling, ordering, and cost tracking.
• Built relationships with local farmers and community food producers.

Lead Line Chef - Blackbird Restaurant - Asheville, NC

(2017-01 - 2020-12)

• Produced daily features using seasonal and locally sourced ingredients.
• Assisted with staff training, menu costing, and inventory control.

Lead Line Chef - Valley Lo Country Club - Evanston, IL

(2015-01 - 2017-12)

• Developed weekly specials and supported daily kitchen operations.
• Assisted with team training and quality control.

Community Food Relief Leadership - Hurricane Helene Community Response - Asheville, NC

(2025-01)

• Within two days of Hurricane Helene, assessed food security needs in retirement communities.
• Prepared and delivered breakfast, lunch, and dinner meals for approximately 60 residents using locally sourced organic ingredients and community garden produce.
• Designed meals accommodating dietary restrictions including keto, paleo, and gluten‑free diets for individuals with celiac disease.
• Led large‑scale meal production efforts from September through December, preparing meals for approximately 3,000 National Guard members and local community residents during disaster recovery operations.

Associate Degree - Culinary Arts - California Culinary Academy