MEET THE CHEF: Julio Rosas of The Back Burner Restaurant in Macon, Georgia

WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF

PUBLISHED JULY 2022 • 4 min read

5 Reasons to Visit® sat down with Executive Chef Julio Rosas of The Back Burner Restaurant in Macon, Georgia.

Executive Chef Julio Rosas of The Back Burner Restaurant in Macon, Georgia

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I’m originally from Puebla, Mexico, where Cinco de Mayo originated. It’s also a city known for its rich culinary heritage. Anthony Bourdain once said the best cooks in New York City came from Puebla. While I don’t offer traditional Mexican dishes on my menu, the multi-cultural flavors I grew up with are a clear inspiration in my cooking.

The Back Burner Restaurant in Macon, Georgia

Tell our readers an interesting fact or two about yourself.

I’m an artist at heart. I love to draw and paint whenever I can find the time. I also love dogs. If I didn’t own a restaurant, I’d probably be working with a dog rescue.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

I love fresh seafood, and Paella is a definite must-try. My paella is chock full of Saffron Bomba Rice, Gulf Shrimp, Black Mussels, Baby Clams, Chorizo Sausage, Fresh Grouper, Baby Lobster Tail, and garnished with lemon wedges. And as a nod to my home, I also add a boiled egg.

The Back Burner Restaurant in Macon, Georgia

What are three ingredients that you simply couldn’t live without? 

Sea salt, smoked hot peppers, and roasted garlic butter.

We love the art behind plating. What do you love about designing the perfect dish?

I have a saying, “The first bite is with the eye.” As I mentioned before, I’m an artist at heart. The aesthetic of a well-plated dish gives me as much joy as the taste.

The Back Burner Restaurant in Macon, Georgia

Tell us about one of the most creative dishes you’ve created?

A beautiful Salmon Roulade. I filleted and sautéed it with spinach, ginger, and garlic, and rolled with phyllo dough and coconut cream sauce. I’m best known for my sauces. I’m always creating new things with my sauces.

The Back Burner Restaurant in Macon, Georgia

Share your most recent awards and accreditations with us!

Possibly my favorite was the National Girl Scout Cookie Competition where we were challenged to create a dessert from a Girl Scout cookie. I actually won that both years. I was tied as “Macon’s Favorite Chef” and was also honored by Georgia Trend with a Silver Boarding Pass a few years ago. More recently, The Backburner Restaurant was honored with a “Best of Georgia” Award by the Georgia Business Journal.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I’m always in the kitchen so I haven’t been much of a traveler, but I read a lot. I’m seeing more fine dining restaurants offering a more casual atmosphere, which has always been what I’ve prided myself on at The Back Burner. It’s important to me that our guests feel welcome. A local publication once remarked that The Backburner Restaurant offers fine dining without being pretentious. I like that.

What’s your favorite cocktail or beverage of choice?

While I’m not much of a drinker, I guess there’s not much that beats a shot of Patron.

What do you love about being the Executive Chef of The Back Burner Restaurant in Macon, Georgia?

Being the executive chef and owner, I have full creative range. I think that’s the main reason it would be difficult for me to work in someone else’s kitchen again. I know what works for me, and I have the creative space to be able to do it. I love every minute of it.