Chef Jacob Burton has been with the Renaissance Reno Downtown Hotel & Spa from the beginning, having been brought in as a consultant as it transitioned from the Siena. In his role as Executive Chef & B (for beverage), he oversees the Shore, Bundox Bocce and the banquet department.
Before joining the Renaissance Reno Downtown Hotel & Spa, he served as the Executive Chef of The Cedar House Sport Hotel and Stella Restaurant in Truckee, CA. While there, he was nominated by Food & Wine Magazine for Best New Chef in California and he received a first round nomination for best new chef by the James Beard Foundation.
Trained at the California Culinary Academy in San Francisco, Chef Burton has developed a style that seamlessly melds international flavors and techniques through identifying and combining various cuisine’s shared building blocks.
He has very much enjoyed this exploration at the Renaissance Reno Downtown Hotel & Spa, working alongside his incredibly talented team (many of whom have been with him since the hotel’s opening year) at Reno’s only restaurant with a large deck directly on the river.
While cooking is his first love, he also enjoys the business side of his role and that it’s constantly changing. “You have to understand business, economics, marketing, the human psyche, how to inspire and lead people, operational execution, as well as how to cook,” he shares.
When he’s not creating new delicacies for his guests, he enjoys spending time with his wife and daughter, gardening and practicing Brazilian Jiu Jitsu. Oh, and he’s also happy to share his cooking secrets through StellaCulinary.com, where he has 230+ culinary instructional videos along with his Culinary Boot Camp Curriculum, often referred to as the “Rosetta Stone of Cooking.”