Who we are
Andy Doubrava and Tiffani Ortiz, the chefs behind the nomadic restaurant series Slow Burn, focus on the preservation of wild and sustainable ingredients. Capturing flavors from their travels across the continent, their mobile larder serves as the backbone of Slow Burn’s DIY “trash to table” culinary concept. Through the scope of their intimate and often blind tasting menus, alongside quirky fast casual pop ups, Doubrava and Ortiz’s recent work disrupts previous perceptions on how to tackle food waste.