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Chef's Table is Burger Battle champ

Restaurant to expand with Roseville location
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Chef David Hill is now a culinary heavyweight.

The owner of The Chef’s Table in Rocklin was crowned champion of the Sacramento Burger Battle last month, when he faced off against 15 other burger chefs and a panel of judges to come out on top. He took home bragging rights and a giant Burger Battle championship belt, and is now qualified to compete in the World Food Championships in Las Vegas in November, pitting his burger against winners of burger battles across the country in the World Burger Championship.

Up until the Burger Battle, Hill and his team hadn’t named the signature burger – they now proudly refer to it as the “Championship Burger.”

Hill grilled up beef from Napa’s Five Dot Ranch and served it on a homemade soft pretzel bun. The creativity doesn’t stop there. The Championship Burger is topped with smoked brisket, butter lettuce, heirloom tomatoes and onions that have roasted in an oven for 10 hours. To finish it off, Hill adds a yellow mustard aioli.

“I didn’t see anybody else without cheese,” Hill said. “There’s so much going on, you didn’t need it.”

With the championship behind him, Hill will now focus on his latest business endeavor  – opening another restaurant.

Hill’s second restaurant will open in November in Roseville, he said, and will seat about 100, twice the size of The?Chef’s Table.

“It’s right off Eureka, over by Blue Nami  sushi,” he said. “It’s a different name, it’s called Hill’s Kitchen, and it will be seafood-focused.”

Hill said The?Chef’s Table served the burger right after the battle, and is getting ready to offer it again. In addition to the thrill of competition, he said the Burger Battle was also important to him because it was a fundraiser that raised $25,000 for the Crohn's and Colitis Foundation.

“It felt good to win against tough competition, including some great friends in the industry,” Hill said. “We’ve been working hard to help South Placer’s culinary scene gain recognition and respect in the greater Sacramento chef community, and this was a huge feather in our cap.”

~ Staff report