INGOOD TASTE
Michael (Mike) Remes, Corporate Chef,
Burger21
Candid conversations with the dining scene’s most engaging chefs
Burger21
4860 McKnight Rd., Ross Township;
412.364.2186, burger21.com
On the Menu: Handcrafted burgers, shakes
and sauces along with salads, hot dogs and
chicken tenders. Burger options include 10
Certified Angus Beef options and 10 non-beef,
from chicken and turkey to shrimp, tuna and
vegetarian. A featured burger and shake are
introduced every month on the 21st (an
opportunity to give back to the community
by hosting charity events on these days).
Why did you become a chef?
I became a chef for the
opportunity to make a living
doing something I would do
for free. Being a chef allows me
to explore my creative side and to interact with
so many different people from all walks of life.
The restaurant industry isn’t easy and I have
always enjoyed a good challenge. Not to mention
that when a restaurant is producing great food,
providing for its guests and staff, there is nothing
more rewarding than that.
QA
Photos provided by Burger21
What led you to
work for the
organization?
In one word—
opportunity. I saw
what this company
was capable of and
knew that the “better
burger” segment was
on the rise at the time
and would not be going
Strawberry
anywhere anytime
Short Cake Shake
soon. It’s rare when you
can be a part of a concept from its inception and
have the chance to grow with the brand. Burger21
was that brand for me and now, a little over five
and a half years later, we have 22 units open and
countless more in development. I would say we
have something great and I am thankful to be a
small part of it.
Burger21 in Ross Township
10 724.942.0940 TO ADVERTISE | Ross Township
Left: The OMG double-stacked burger with lettuce, tomato, red
onion, applewood smoked bacon, American cheddar or Swiss cheese
on a toasted brioche bun. Right: Marley Meltdown Jerk-seasoned
chicken burger, topped with Monterey Jack cheese, crispy plantain
chips, house-made Caribbean ketchup on a bed of fresh mango salsa
and served on a toasted brioche bun.
Who has influenced your cooking the most?
My grandmother, Bonnie Berdelle. I would never
have found my love of food and cooking if it wasn’t
for her. There are countless dishes I have learned
from Grandma, but the simplest of all is the one
that stands out for me. Every chance I had, I would
spend time at my grandparents’ house, especially
the weekends. That is when my grandma would
teach me the art of comfort food. We would make
breakfast for the family on Saturday and Sunday
mornings and the star of the meals were her
biscuits. I still have dreams about those biscuits.
What kitchen tool can’t you live without?
At work it would have to be our R