Jamilka Borges Joins S+P Restaurant Group

Previously, Jamilka Borges served as the executive chef of Food Revolution Cooking Club.
Previously, Jamilka Borges served as the executive chef of Food Revolution Cooking Club. BRGR

Brian Pekarcik, chef/partner of S+P Restaurant Group announced that Chef Jamilka Borges joined the culinary team at East Liberty’s Spoon and BRGR. Chef Borges brings to S+P a decade of experience in the American restaurant scene, specializing in regional, French, Italian, and Latin cuisine. 

In line with Pekarcik’s culinary perspective, Borges is committed to sourcing Western Pennsylvanian ingredients. While serving as executive chef for Pittsburgh’s sister restaurants Bar Marco and the Livermore, she spearheaded a program to preserve local produce and developed menus based on availabilities from local farms. Her commitment to a unique farm-to-table-dining experience and her overall hard work led Bar Marco to a nomination for Best New Restaurant 2013 by Bon Appetit.

“I have watched Jamilka mature over the last few years, and I could not be happier to have her join us in East Liberty this spring. She understands the importance of each guest’s personal experience and using only the finest ingredients in her cooking,” Pekarcik says.

Previously, Borges served as the executive chef of Food Revolution Cooking Club. Here, she taught nearly 30 high school students cooking techniques and provided them with nutritional guidance. Borges honed her culinary skills while serving as chef de cuisine in North Oakland’s family-owned restaurant, Legume. Since then, she has been recognized by the James Beard Foundation as a Rising Star Chef Semifinalist 2015, and was honored as Best Chefs America’s Rising Star Chef. 

At Spoon, Borges will contribute an ongoing commitment to seasonal, quality ingredients, for which the neighborhood restaurant is already known, and will lend a sophisticated eye to technique and a penchant for service that will delight loyal and new guests alike. 

Borges attended the Universidad de Puerto Rico and received her Culinary Arts degree in 2007 from the Art Institute of Pittsburgh.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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