Abigail Burk

Executive Chef

Chef Abby Burk leads the culinary program with a clear vision rooted in seasonality, technique, and a deep sense of place. Working closely with the Lawer family, she has developed a menu that celebrates Calistoga's agricultural bounty while thoughtfully weaving in the family's Alaskan heritage. Her approach highlights ingredient-driven cooking from the restaurant's wood-fired grill: integrating the region's freshest produce and Lawer Estates wines, verjus and olive oil, creating a dining experience that is both refined and distinctly Eight North.

Prior to joining Eight North, Abby served as Executive Chef at Indian Springs Resort in Calistoga and Restaurant 1833 in Monterey. Earlier in her career, she held culinary roles at Lucia at Bernardus Lodge & Spa in Carmel Valley, where she developed her love for cooking over wood fire. She has also held culinary positions at distinguished California restaurants including Shadowbrook Restaurant and  Citronelle. Her experience spans fine dining, catering, and multi-outlet culinary operations, giving her a well-rounded perspective on both restaurant leadership and the guest experience.

Inspired by a lifelong love of cooking, Abby discovered her passion at an early age while watching Julia Child on PBS and growing up in a family of talented home cooks. Her cooking is rooted in the seasons, beginning with the best local ingredients and allowing them to shape each dish. Influenced by classic French technique, Mediterranean flavors, and bright, herb-driven cuisine, her approach balances refinement with a deep respect for California's agricultural bounty.