Dusty's culinary journey started in the heart of Texas, but a love for Montana was sparked by childhood visits to his family's cherry orchard at Flathead Lake. With over two decades of experience in the culinary world, his career began at the tender age of 19 in a quaint catfish house on Lake Grapevine, Texas, where he first fell in love with the craft of cooking & Kitchens.
Dusty Burnett: From Texas to Montana Chef
Seeking to elevate his skills, Dusty pursued further education at Johnson & Wales University in Denver. His culinary path then took him to the Briar Rose Chophouse in Breckenridge, Colorado, where he honed his craft. Later, in Dallas, he worked at the innovative restaurants FT33 and Homewood under the mentorship of Chefs Matt McAllister and Kerry Moffett. These experiences unwittingly laid the foundation for what would become his signature Montana chef business.
In Dallas, Dusty experienced a profound personal transformation, embracing sobriety which rekindled his passion for cuisine. This pivotal moment led him to adopt a cooking style that emphasized sustainable practices, favoring locally sourced ingredients and striving for minimal waste. In 2020, drawn by his roots and the call of Montana's majestic landscapes, he made the life-altering decision to relocate to the state.
Now based in Bozeman, Dusty has established himself as a premier private chef, serving the discerning palates of Bozeman, Big Sky, Whitefish, and throughout the Flathead Valley. His culinary philosophy is deeply rooted in showcasing the rich, local flavors while paying tribute to the farmers and ranchers who cultivate Montana's bounty. Dusty's dedication to sustainability, combined with his innovative approach to food, has earned him a reputation not just as a skilled chef, but as a steward of the environment. When not in the kitchen, he can be found exploring Montana's wild landscapes, drawing inspiration for his dishes from the natural beauty that surrounds him.