James Burge
Executive Chef
James Burge has been building his career as a chef for over 10 years, starting as a sous chef at restaurants that covered a range of categories from American and BBQ to of Italian, Greek and Spanish cuisines.
After graduating from Le Cordon Bleu in 2009, Burge began his tenure at Barcelona Wine Bar in 2012, traveling around the country to cook up and down the east coast. He now serves as Executive Chef of the Barcelona Wine Bar in Inman Park, Atlanta.
Based on his lifelong passion for cooking, which he developed by watching his mother cooking and gardening throughout his childhood, Burge was drawn to Barcelona because of the creative control he is given in the kitchen. He enjoys the ability to use simple, yet unique ingredients like liver and bone marrow, and elevating them by incorporating fresh, vibrant flavors.
Aside from cooking, Chef Burge enjoys spending his free time reading, camping, hunting, and fishing.
