"Kudu becomes part of the gathering. It is the only cooking system versatile enough to cook a complete meal from bread to protein to desert and then eat around the beautiful fire with my friends."
Chef Shawn Burnette’s long and formidable career began in Richmond, VA at age 15 and although he dabbled in other fields, the food and beverage industry kept reeling him back in. Shawn has worked every position possible in the restaurant business and opened over 20 restaurants in his diverse career.
Working with Chefs such as Sean Brock of Husk and McCrady’s, April Bloomfield of The Spotted Pig and The Breslin, and Mark Ladner of Del Posto deeply influenced Radar and his relationship with food and methods in the kitchen.
Insistent on using produce and ingredients of the finest quality, Chef Burnette has developed a relationship with farmers and purveyors that inform everything about his cooking style. Currently working in Brooklyn and The Hudson Valley, he will continue to deepen those relationships in some of the richest farmland in the country. Thrilled to have access to countless family farms, purveyors, and orchards, all of his previous experience has prepared him to be a steward of a remarkable land and history.
According to Radar, “I have consistently been the luckiest man to ever stand behind a stove. I have been fortunate enough to cook next to some of the greatest teachers in the industry for the past 8 years. I now have a once in a lifetime opportunity that is uniquely suited to my fascinations and strengths. I won’t rest until I make the farmers and every chef that has taken the time to help me get here proud.” -Angel Powell