Meet Our Chefs

Jim Burnett, Executive Chef

As the Club's Executive Chef for over 20 years, Jim has built personal rapport with members that reaches beyond his considerable reputation. Anchored by a skilled kitchen staff, he walks the floor many Friday and Saturday nights to personally greet diners.

Jim recognizes the importance of freshening up the choices, but also knows to keep member favorites on the menu, like the Red Pepper Soup, Pear and Walnut Salad and Dover Sole. Members have come to appreciate—and anticipate—his commitment to culinary excellence. "Our steaks are the best money can buy," he observes.

He is particularly proud of his staff's efforts in special events, such as the Fourth of July celebration, the Seafood Buffet in August, the Italian wine dinner in September and the combined Sunday Brunch and Children's Christmas Party in December. Jim graduated in 1980 from Johnson & Wales University with a degree in culinary arts.

Pierre Burgess, Pastry Chef

Well known and respected by Club members, Pierre has been Pastry Chef at Fiddler's Elbow for over a decade. Desserts created by him and his assistant include Chocolate Paté, Classic Pear-Apple Tart, Crème Brûlée and Chocolate Pecan Pie. During the fall, he features Maple Pumpkin Pie. But nothing draws the rave reviews quite like his Chocolate Peanut Butter Pie, a staple of the menu.

He believes that keeping the dessert menu diverse is the key to a content customer base. "For Brunch, I try to provide as many different kinds of flavors as possible to make everybody happy," he says. "Basically, the philosophy of having everything from A to Z works."

Pierre also stays busy making personalized wedding cakes for receptions at the Club. Annually for the holidays, he unveils a large gingerbread replica of the Clubhouse. Pierre received his training at The Restaurant School at Walnut Hill College. Subsequently, he worked at the Four Seasons Philadelphia.