Originally from Puebla, Mexico, a city
known for its rich culinary heritage, Chef
Julio Rosas started out humbly, working
as a dishwasher, before making his way
to working the line in some of the finest
kitchens in Macon. Working as the
Executive Chef of the Tic Toc Room for over ten years, Chef Julio had the freedom
to express his own artistic culinary style. The Tic Toc Room is where he met his wife,
Karen, and together they own The Back Burner…so food has always been a part of
their story. Chef Julio even worked in the kitchen at The Back Burner for years before
coming back to become its owner and head chef.
Some of Chef Rosas’s specialties include Maine lobster, Spanish paella, and prime rib.
The Back Burner presents a lovely ambiance—a perfect place for date nights and family
gatherings alike, and is even equipped with private dining spaces and a banquet room.
Chef Rosas takes pride in selecting only the best cuts of meat, and he cooks each dish to
order. He, Karen, and the entire team extend a friendly invitation to you to stop by and
enjoy the great food, warm vibes, and good times at The Back Burner.
