Today we’d like to introduce you to Michael Di Battista.
Hi Michael, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
Our story starts with a conversation about local food in our area, or lack of it at the time. I was talking with a friend, and we were reminiscing about this one burger spot that was so good but then changed ownership and became bland. At the time, it seemed like nowhere else to go. Most burger spots near us were chain; even the ones we made a drive for failed to impress. We weren’t stingy, we just wanted better.
At the time, I was experimenting with burgers out of my interest. Tasting different cuts of meat, grinding them all together, and searching for “The Patty.” So that’s when it hit me. Would we do it ourselves if we can’t find a place to satisfy our lingering craving for a juicy burger? It was a question, but dang, did it work out? We just strived to create what we were looking for. A distinguished patty melted in your mouth and didn’t have the same bland taste as traditional ground beef. We wanted to be memorable. Introduce flavors that stimulate the brain and leave you with experience concepts that connect French technique to a late-night, fast food icon.
Our first signature flavor/concept was the “Apple Marm.” We have homemade apple jam, candied bacon, red chilis, and blue cheese, and we are packing a punch, Jawn Sauce. This idea was spontaneous and offered so much flavor – yet built to be balanced as each ingredient complements the next. That’s when we knew we were on to something. If you taste the burger, you’ll always remember it.
It wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
We had tons of struggles along the way. Getting your name out there can be challenging, like starting any small business. On top of that, you can get cranky when you work your 9-5 and go straight into prep or a popup till midnight. Do that day in and day out; you might have second thoughts about your actions. We’ve been tested, but I can proudly say there was never a doubt that we are making this happen – it’s just a matter of when.
As you know, we’re big fans of you and your work. For our readers who might need to become more familiar with what you do, what can you tell them about what you do?
I am a registered dietitian for my local hospital during the day and the chef and mind of the Burger Jawn at night. I’ve had the pleasure of studying nutrition in college and pursued a career in sports nutrition. Covid changed my path, however, and instead of cooking for athletes at the training facility, I started cooking for them from behind the line of their favorite restaurants. Now I’m doing my own thing. With a few buddies and a 9-5 to support my passion, I am the founder of Burger Jawn.
Have you learned any exciting or essential lessons due to the COVID-19 crisis?
After COVID-19, I accepted that things can change at any moment, for better or worse. It’s more than what I learned but what I relied on. And that was the idea of doing your best until the end. It may protect you in the end. Or what you have will crumble and become the foundation for a new start. Either way, doing your very best will give you a fighting chance.
Contact Info:
- Website: https://www.theburgerjawn.com/
- Instagram: Wetheburgerjawn
- Facebook: Wetheburgerjawn
- Yelp: https://www.yelp.com/biz/the-burger-jawn-orlando-2
