Dusty Burnett: From Texas to Montana Chef
Chef Dusty's culinary journey into the Montana chef world began in Texas, though a love for Big Sky Country was sparked during many childhood visits to his family's cherry orchard at Flathead Lake. With over 20 years of experience in the culinary world, Dusty's training started at a catfish house on Lake Grapevine in Texas, at 19 years old.
Seeking to refine his skills, he pursued a culinary education at Johnson & Wales University in Denver. Following this, Dusty began honing his craft at Briar Rose Chophouse in Breckenridge, Colorado, before furthering his expertise in Dallas at FT33 and Homewood with Chef Matt McAllister and Chef Kerry Moffett. Unknowingly learning what would be the foundation of his Montana chef business.
During his time in Dallas, Dusty experienced a personal transformation, embracing sobriety and reigniting his passion for cooking. This renewed dedication led him to adopt a cooking style that prioritizes locally sourced ingredients and minimal waste. In 2020, Dusty made a pivotal decision to relocate to Montana, drawn by the opportunity to reconnect with his roots and immerse himself in the state's natural beauty.
Now based in Bozeman, Montana, Dusty has established himself as a premier private chef, serving the communities of Bozeman, Big Sky, Whitefish and the Flathead Valley. His culinary philosophy revolves around showcasing the flavors of the region while paying homage to local farmers and ranchers. Dusty's commitment to sustainability and his innovative approach to cooking have earned him a reputation as a chef who is both skilled and socially conscious. When not in the kitchen, Dusty can be found exploring the outdoors, drawing inspiration for his dishes from Montana's stunning landscapes.