Jaunt

Meet The Host

JaJuan Burgess has been in the restaurant, hospitality and entertainment industries for a total of 16 years combined. He spent seasons between the sizzling winter haven South Beach, FL and the summer oasis Shelter Island, NY for many years. For his intense concentration in Culinary as a three-year member of FHA (in his hometown of Lake City, FL), JaJuan was awarded a scholarship to The Florida Culinary Institute of West Palm Beach, FL in 1996. At this point in his life, food was his world.

In 2000, he moved to South Beach where he joined the staff of the Raleigh Hotel. Within no time JaJuan became the personal assistant of hotelier Kenneth Zarrilli, (the former owner of the Raleigh Hotel and Shore Club in Miami Beach). During his time, he played an active role in organizing and supervising numerous events at the Raleigh Hotel. A few among those were Playboy, Peroni Beer, Absolut Vodka and Vitamin Water sponsored parties during the Miami Winter Music Conference, an AUDI poolside soiree during the South Florida International Auto Show, and other events as well.

In 2002, the Raleigh Hotel was acquired by hotelier Andre’ Balazs. During this transition, JaJuan met the proprietors of Vine Street Café, Terry Harwood and Lisa Murphy (formerly of Union Square Café, Gramercy Tavern and Sunset Beach). After observing his keen interest in Culinary, JaJuan was invited to Shelter Island to get Vine Street Café off the ground. He played a vital role in setting the standard of detail-oriented service and fine dining. Vine Street Café is in the top 5 of all restaurants in Long Island. In the November 2006 Special Edition of Town & Country Magazine, it was rated in the top 5 in the country, per a survey of Town & Country writer’s from around the globe.

JaJuan has had numerous opportunities in life. In the end, his heart longs for the restaurant, hospitality, and entertainment industries. He is known and respected in these industries for his intricate ideas, attention to detail, and unwavering desire to please his clients & guests. He is so immersed into food, that it dictates his day and has become his lifestyle. His aptitude for entertainment will set a new standard for events to come. Being hospitable isn’t something he does, it's what he is inherently.