Slow Burn is a roaming restaurant practiced as an experiment in closed-loop cooking. Led by chef team Andy Doubrava and Tiffani Ortiz, Slow Burn exists in the tension of their combined talents ranging from biodynamic farming, food preservation and fine dining.
Offering broad experiences from casual concepts to 18-course tasting menus, these nomadic restaurateurs can be found making use of their long term misos, vinegars, charcuterie and much more from California to New Zealand in various venues.
After years working in Michelin-starred restaurants while still managing to exist under a thin veil of obscurity, Doubrava and Ortiz offer sustainable dining alternatives on the outskirts of the hospitality industry while maintaining their DIY flair.
