For Executive Chef Chad Livingston, his dishes begin with the visual first and the recipe second, served up at his elegant eatery, Burlingame, located in a 1947 cottage in Fernandina Beach.
Livingston honed his skills at the Culinary Institute of America in New York and the highly regarded Salt at the Ritz-Carlton Amelia Island before returning to his roots.
Some of his fondest memories were created around a table with his family, who hail from Louisiana and Italy. “We have big families on both my mom and dad’s side, so get-togethers were always like big feasts,” he said.
Livingstone creates contemporary American fare with fresh, sustainable ingredients. The bounty includes homemade bread, but the primary focus is seafood: fresh oysters, shrimp, and local fish. With his background in music, he often turns to his guitars as a way of letting go and curing any menu-writer’s block in the kitchen.
In both food and music, Livingston always enjoys the pursuit of perfection.