Alan Voves, Owner/Operator of The Burger Cellar has a long and distinguished career in the hospitality industry. He started on his culinary path as a Chef’s apprentice at the Hotel Continental in the Czech Republic and shortly after immigrating to Canada as a teen, completed 3 years of Business Administration at Seneca College. As Alan’s ambition was to apply his business knowledge to the restaurant industry, he subsequently moved on to completing a Chef’s Diploma at the George Brown School of Hospitality.
Alan then operated as a Chef at a number of top Toronto restaurants including Barbarian’s Steak House, Telfers Restaurant in Toronto and the Ben Miller Inn in Goderich. From there he helped launch the Front Street Shopsy’s restaurant and then moved on to an Executive Chef position at the Adelaide Club before joining SIR Corp, one of Canada’s largest restaurant companies.
During his 20 year tenure at SIR Corp, as Executive Chef and part of the opening team for new concepts, Alan was instrumental in the roll out of 5 more Alice’s, Far Niente, Soul of the Vine, Al Frisco’s, Reds and The Loose Moose.
With Alan’s long-time experience in both independent restaurants and the corporate hospitality environment, his mission was to build and own a restaurant in his community that he would also enjoy. Combining a great glass of wine with a tasty burger was always a personal favorite so Alan set plans in motion to create The Burger Cellar opening October 14th 2010 and now firmly entrenched in the community keeping guests coming back for more!
About our beef…
Natural AAA Angus – local grind from Norwich Ontario, feeding on natural vegetation. This blend of Chuck and brisket muscle produces the greatest mix of flavour and juiciness. All our animals are raised without the use of hormones or antibiotics.
For more info: www.norpacbeef.com
Prime Grade Beef – local premium grind sourced from Rockwood Ontario which holds the highest grade, based on internal marbling, and provides a rich and buttery taste. It feeds on grass and finished with grain and corn to highlight the natural marbling, resulting in the highest grade. The tender cut near the rib of the animal, also called the blade which makes this a staff favourite!
Certified Organic Bison – this Bison is gamier in taste and texture. It feeds on natural grass. Delicately cut in the muscle closest to the hind quarter, inside round. A unique Organic grind raised in Quebec without the use of antibiotic or hormones.
For more info: www.northforkbison.com