Chicago-based Cornerstone Restaurant Group names chef Diego Burgos as their new Culinary Director at SolToro, Michael Jordan’s Steak House and 23.sportscafe in the Mohegan Sun in Connecticut. In this role, Burgos will use his 20 plus years of extensive experience to oversee the culinary programs from developing new seasonal menus to customizing group event menus and promotional offerings.
“I am looking forward to putting my signature spin on the New England-inspired fare at Michael Jordan’s Steak House, SolToro and 23.sportscafe,” says Culinary Director Diego Burgos. “One of my highest priorities is to curate menus that utilize Connecticut’s seasonal and local ingredients, such as sustainable produce and seafood, and create offerings for all lifestyles.”
New initiatives include modernizing the menu and offering more upscale options at Mexican cantina, SolToro; taking a more seasonal approach at Michael Jordan’s Steak House; and incorporating dishes from Cornerstone’s restaurants in Chicago at 23.sportscafe. All three restaurants will feature separate vegetarian and vegan menus as well.
EATING LOCAL & SUPPORTING CONNECTICUT’S FAMILY-RUN PURVEYORS
Burgos emphasizes sustainable seafood as well as locally-sourced beef and produce throughout his cuisine. Ingredients from local purveyors such as Sardilli Produce & Dairy, one of the last family-run produce distributors in Hartford; Holmberg Orchards in Gales Ferry, and Gulf Shrimp Co., based in Plantsville, will be incorporated into dishes at all three restaurants. Burgos plans to expand the network of local partners, supporting his broader mission of bolstering small, family-run businesses while continuing to provide the freshest quality of ingredients to his customers.
A COMMITMENT TO EXCELLENCE
Hailing from the Midwest, Burgos has helmed kitchens across the nation–from Chicago, to Omaha, Council Bluffs, Iowa and New Orleans, where he served as the Executive Chef at Harrah’s Casino and oversaw eight restaurants that brought in over $25 million in annual revenue. Burgos is thrilled to be joining an organization that shares his Midwestern roots all while continuing to grow Cornerstone’s East Coast presence.
“Diego’s culinary philosophy perfectly aligns with our values at Cornerstone, we are confident that he will elevate our dining offerings at the Mohegan Sun,” says Chief Operations Officer of Cornerstone Restaurant Group Danny McGowan.
