Anthony J. Burke Appointed Executive Chef at Lake at Lanier Islands Resort
LAKE LANIER ISLANDS, GA, September 9, 2008. Lake Lanier Islands Resort today announced the arrival of Anthony J. Burke as executive chef. Burke brings more than 25 years of experience with major resort and hotel brands to his position.
"Anthony brings a wealth of experience to our food and beverage team," said Pascal Pedaggi, director of food and beverage for Lake Lanier Islands Resort. "He has worked with other large private resorts but also has the depth of knowledge that comes from working with a big name brand. His industry knowledge and skill is a huge asset to Lake Lanier Islands Resort as we strive to provide the best culinary experience for our guests."
Burke will manage and develop menus for all of Lake Lanier Islands Resort's dining options, including the Tiki Hut, which offers dining for boaters on Lake Lanier; BullFrogs Bar & Grill, located at the Legacy Lodge & Conference Center; and Windows Restaurant, which hosts special dining events throughout the year..
Prior to joining Lake Lanier Islands Resort, Burke was the executive chef at Chateau on the Lake Resort Spa and Convention Center in Branson, Mo., part of John Q. Hammons Hotels, where he oversaw a 144-seat fine dining restaurant, a 52-seat atrium restaurant and a 36-seat private restaurant for the AAA Four Diamond resort.
From 2000 to 2004, Burke served as executive chef for Wyndham Hotels. Burke also served as executive chef of the Split Rock Resort, located in the Pocono Mountains of Pennsylvania, from 1998-2000, executive chef of the Seasons Resort & Conference Center in Great Gorge, N.J., from 1994-1998 and executive chef of the Mount Laurel Resort & Conference Center in Mount Laurel, N.J., from 1993-1994.
Burke earned his Professional Chef Development and Management Certification at the Culinary Institute of America in Hyde Park, N.Y.
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