Meet the Chefs

Kristin McGuigan

Back Burner Executive Chef, Kristin McGuigan began her career at the early age of 15. She has had a passion for food for as far back as she can remember. Growing up in a “food oriented” home, she remembers being mesmerized while helping her mother, aunts, and Babci (grandmother) on holidays in the kitchen.

Kristin attended Delcastle Technical High School where she studied culinary arts and began learning the fundamentals of her craft. As a sophomore she began working for Executive Chef Tom Hannum at the prestigious Hotel DuPont. It was then that she discovered her passion for food. “He taught me to respect the food and the craft,” McGuigan said. After graduating at the top of her culinary class McGuigan attended Johnson and Wales in Rhode Island. While attending college she was able to refine her food skills and also learn the inner workings of the restaurant business.

After attending Johnson and Wales, Kristin, still employed by the Hotel DuPont, decided to take a leap of faith and test her luck in the front of the house. Kristin felt in order to be a well rounded chef you needed to become knowledgeable in all aspects of the business, not just the food. McGuigan took the next four years and learned all front of the house operations; from event planning, to server and bartender and finally to management. Though she loved all departments McGuigan felt her true passion was in the kitchen. Her love for food, the combining of flavors and the flare for delivery made her heart race. She has since worked for Nonna in Newark, 1717 in Wilmington and Dome in Hockessin.

Now, as Executive Chef and General Manager at The Back Burner, McGuigan is redefining the food as well as the dining experience. Her knowledge and experience have developed winning combinations of flavors. For example, the sushi grade Ahi tuna paired with Peruvian white sweet potato puree and rainbow chard finished with a huckleberry gastrique, leaves a lasting impression on your palate.

Across the menu Chef McGuigan demonstrates a deeply rooted commitment to quality, freshness, and strong culinary practices. Each dish is handcrafted with the freshest local (when available) ingredients; from local seasonal produce to free range meats and ocean friendly seafood.

Chef McGuigan and her longtime boyfriend, Brandon Fox, live in Wilmington with their two cats, Chloe and Eddie. In her free time she enjoys spending time with her family and friends.