—Devonnare Burgos, Garde Manger Sous Chef, Detroit Athletic Club
Meet the Class of 2024: Devonnare Burgos
- Age: 36
- Garde Manger Sous Chef
- Detroit Athletic Club (Detroit, Mich.)
Devonnare Burgos believes that respect, humility, and patience go a long way. At the Detroit Athletic Club, she is known for her skills in the kitchen as well as for the way she treats her team, always leading by example.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Devonnare Burgos (DB) It would be a great honor to be recognized. It would mean that of all the years dedicated to service in this industry and private clubs have not gone unnoticed.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
DB: Respect, humility, observation and patience go a long way. It’s not just about the skills you possess; it's also about how you carry yourself and how you treat others. Culinary in clubs is entirely hospitality-based. The small details count more than you think.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
DB: When I was younger, I never anticipated that being a chef was where my career would end up. I had done everything possible to become a pilot, and during the physical, before my taking my test for my license, I failed the vision test. My next passion was cooking. I attended Johnson & Wales in 2005 and am still living my culinary passion.
C+RC: What are your future goals and your plan to achieve them?
DB: I want to continue learning in growing the garde manger specific skills. I want to become a stronger culinarian, and I also want to venture into obtaining my certifications. Eventually, I would like to move into a more program-building direction, such as food & beverage director or a culinary/catering liaison.
C+RC: What inspired your career in the club and resort sector?
DB: I was guided in the direction by some of my culinary peers that clubs were the way to go in this industry, and in particular, the Detroit Athletic Club was a great company to work for and that the culinary program was excellent. I took a leap of faith and joined the team, and I've been here 8 years so far, constantly learning and growing.
