ROOST Free Range Kitchen & Bar ANNOUNCES NEW EXECUTIVE Chef Jacob Burkett

Experience the New Menu During Restaurant Week

Roost Free Range Kitchen & Bar is proud to welcome Jacob Burkett as its new Executive Chef. Burkett joined the Roost team in late July and is settling into the kitchen he'll soon make his own.

Burkett's love of cooking began in the South, in the kitchens of his grandmother and great aunt. That early spark grew into a career built on curiosity and a simple belief: start with great ingredients, and the food will always be good. He honed his craft at Rick Erwin Dining Group and spent more than seven years at The Cliffs, where he rose from Sous Chef to Executive Sous Chef under the mentorship of Chef Shawn Creef.

At Roost, Burkett is bringing his own personal stamp to a menu that blends tradition with modern flair. His style is Modern American, layered with French technique and Asian influence, a mix shaped over years spent learning from every cook in his kitchen, including many from around the world who shared their own home traditions along the way.

“This felt like the right next step for me,” said Burkett. “I’ve spent years learning from great people, and now I get to bring all of that together here at Roost. I don’t want to change what people already love — I just want to add to it. Good food starts with good ingredients, and that’s what I’m focused on.”

As the seasons change, guests can expect Burkett’s influence to show up gradually across the menu, with new dishes rolling out alongside seasonal updates. He’s known for dishes featuring elk and venison, and he’s especially proud to bring a standout chicken dish to Roost, a fitting nod to the rooster on the restaurant’s logo.

The best way to experience Burkett’s cooking early on is during SCRLA Restaurant Week Upstate, running August 13-23, when Roost will showcase his talent through a special three-course menu for $35. Guests can choose from starters like Cauliflower Fritto Misto and Bahn Mi Meatballs, followed by entrees such as Lemon Basil Frenched Chicken Breast, Chatel Farms Wagyu Flat Iron, or Ancho Salmon, finished with a chef’s choice dessert. An optional wine pairing is also available to complement chef’s new dishes.

Outside the kitchen, Burkett is a husband and father of four who enjoys gardening, raising chickens, and tinkering on his old Toyota truck in his spare time.