The Burgee Bar Team
by Jody Steele
Both Cody Evesque, Chef de Cuisine, and Sergey Berkebile, Sous Chef of the Burgee Bar, arrived at Ocean Reef Club about seven years ago. They definitely have found their home at the Burgee Bar. Their enthusiasm for their capable team and the camaraderie they have established has helped to make Burgee Bar the place to be.
Chef Cody hails from South Carolina where he started working in food service at age 14, moved on to restaurant and kitchen management, and after honing his skills in a variety of types of cuisine, he came to The Reef. He is proud to share that his staff makes almost everything served at the Burgee Bar, except desserts. Almost two years ago, Chef Cody expanded the “kitchen” by adding an outdoor smoker for brisket, ribs, chicken and a huge favorite – prime rib on Tuesdays. As our new restaurant take-out process becomes part of our routine, Chef Cody will keep the popular smoker working to provide BBQ ribs, pulled pork, and prime rib for your dining pleasure.
Sergey first came to The Reef as part of his internship in culinary school. He grew up working in the family restaurant in Pittsburgh. Smitten with Ocean Reef, he returned after graduation to stay. He shared that the team at the Burgee Bar is another family for him.
What should I order…
The menu at the Burgee changes about three times a year based on feedback from diners and the ingenuity of the chefs. Chef Cody calls it a mix of Southern style cooking, BBQ, and Asian Fusion. Next season, you will see the return of fish and chips, a new small filet, and amazingly, a cauliflower steak. Of course, the BBQ menu continues to tantalize us all with specials nightly and delicious Burgee sauces.
Earlier this week the Burgee team, along with the entire Food & Beverage department, had to make a major adjustment to their operation and modify menus for the new take-out and delivery service. Cody and his team pared the menu down slightly but assure me Member favorites remain.
This energetic team has a huge work ethic and creative spirit that really works. Although they won’t be able to come out and greet you at the tables for a little while, try the curbside pick-up or delivery, they are working hard behind the scenes in our new, but temporary, ORC world.