Meet Our Staff

Chef Andrew Featherstone

Andrew was born in Marietta, Georgia and was raised and educated near London, England. He has over twenty years experience in fine dining, weddings and banquets.

He uses only the freshest ingredients, including many products from our extensive organic gardens here at Burge when in season. His philosophy: “Simple, fresh and local quality ingredients serve themselves.”

We have many menus from classic southern to French style cooking. Andrew would also be happy to customize a menu just for you.

Chef Andrew Featherstone as featured in FLAVORS MAGAZINERead More

Chef Andrew Featherstone as featured in LAKE OCONEE LIVINGRead More

Atlanta’s Dining Scene

Burge Club’s very own Chef Andrew Featherstone is featured in the FLAVORS Fall 2013 Issue!

“Chef Andrew Featherstone employs his 25-plus years of experience, British background and Burge’s certified organic garden to create wild game dishes that go well beyond the ho hum, making this a delicious destination.”

As published in LAKE OCONEE LIVING

Andrew Featherstone, executive chef at Burge in Mansfield, is always on the hunt for new ways to introduce wild game into mainstream menus. Raised just outside of London, Featherstone brings more than 25 years of experience in the culinary field to the table, developing innovative dishes for members at Burge and consulting with some of Atlanta’s finest restaurants.