Farm Driven Wood Fired Southern Inspired
We work closely with our farmers, ranchers, and purveyors in order to source the very best ingredients.
We are dedicated to the flavor, quality and health of every element we include in our dishes. Our region is rich with knowledgeable and talented producers. We foster relationships with our local community through unique collaborations in order to offer our guests a plethora of dishes made with the highest quality ingredients that are diverse, flavorful and unforgettable.
About Jacob Burkhardt
Chef-Owner Jacob Burkhardt discovered his love for cooking at an early age while working in local restaurants around his hometown of Ooltewah, Tennessee, just outside of Chattanooga. Jacob completed culinary studies at Johnson and Wales University that included an externship at Castello di Gabbiano in the Tuscany region of Italy. This was an experience that further sparked his love for food as he began to see the importance of each ingredient, its seasonality, and locality.
In the years to follow, Jacob has had an extensive list of restaurant endeavors. He has traveled the country working in major cities such as Manhattan, Aspen, Vail, Las Vegas, San Francisco, Napa Valley, and Charleston. He most recently had the opportunity to work with the Bacchus Restaurant Group as Chef de Cuisine at the Village Pub in Woodside, California where he held a Michelin Star for 2020 and 2021.
Jacob’s heart has always held a special place for the Roaring Fork Valley. When the opportunity arose to move back, he did so without hesitation. The concept of preparing Southern comfort food coincides seamlessly with Jacob’s roots and the need for a fresh and unique culinary experience in the area. The menu focuses on quality and seasonality of ingredients and is backed by the many great relationships with local farmers and growers that have been established. At Hominy Southern Kitchen, Jacob delivers his interpretation of Southern comfort food in the Rockies with passion and excitement.