The Westin Savannah Harbor is pleased to announce that Anthony Burdo has joined the 4 Diamond property as Executive Chef.  Chef Burdo is excited to continue the tradition of culinary excellence and eager to propel the resort’s culinary operations to new heights.

Chef Anthony Burdo will lead the culinary team at The Westin Savannah Harbor Golf Resort & Spa including six on-site dining experiences with over 30,000 sq. feet of meeting and convention space.  With 20 years of diverse culinary experience and extensive scholastic training from The Culinary Institute of America and Johnson and Wales University, Chef Anthony Burdo brings unparalleled talent to the team.

Chef Burdo obtained his A.A.S. in Culinary Arts and his Bachelor of Science in Hotel-Restaurant/Institutional Management from Johnson and Wales University, Charleston in 2001 before furthering his culinary education at The Culinary Institute of America at Hyde Park, Napa Valley, and the San Antonio campus’. However, Burdo started his unofficial culinary career at a young age, inspired by his grandmother—a native of Campobasso, just outside of Naples, Italy—as he watched her prepare fresh made pastas, meatballs and sauces and source the freshest garden vegetables. The belief that food should be prepared simply, from scratch and fresh daily, a garden-to-table philosophy, was instilled at early age and inspires him still today.

Burdo takes time to craft outstanding menus, conduct frequent site visit panel tastings; refine every recipe; source the best local ingredients; a scratch made approach like our bread, sauces, pastas, etc. in-house; harvest our own herbs here on property; add special small touches; create action stations; etc., to make his cuisine truly stand alone.

Prior to his position as Executive Chef, Burdo served as the Executive Sous Chef at the Omni Orlando at Champions Gate, where he was responsible for all 8 food outlets and more than 250,000 sq. feet of meeting and convention space. A 13-year veteran with Marriott, Burdo began his career at the 2000-room Marriott World Center as an opening team member at Ristorante Tuscany, then gaining progressive employment as assistant sous chef, specialty restaurant chef, Chef de Cuisine, and ultimately serving as senior sous chef overseeing Ristorante Tuscany and Siro Urban Italian Restaurant. He completed a strenuous 10-week culinary manager training program at Atlanta Marriott Northeast and prior to that he served as sous chef for Fish in Charleston, SC.

Chef Burdo is an incredible talent who brings with him unparalleled knowledge of the industry. With excellence being the only expectation facing him, he has been empowered to build a menu that has no boundaries or nationalities, but driven by the complexity of tastes and the depth of the palate.

General Manager Mark Spadoni commented, “We are delighted to welcome Anthony and look forward to his talents launching our culinary operations beyond expectations. His Mediterranean inspired accents combined with southern coastal influences fill delight both visitors and locals alike.  His supportive and encouraging leadership will provide us an advantage in the very competitive local labor pool. We invite guests to enjoy his new Valentine's Day and special event menus.”

The Westin Savannah Harbor is delighted to have Chef Burdo leading its world-class culinary teams.