J. Gilbert’s Kansas City

Zahra Burks

General Manager

With 19 years in the service industry and 10 years with the company, Zahra brings a wealth of experience, passion, and heart to her role as General Manager of J. Gilbert’s Overland Park. Her journey began in June 2015 as a server at Bristol Downtown Kansas City, where her dedication and enthusiasm sparked a leadership path that quickly led her to become Assistant General Manager at Bristol Leawood, a role she held for three years.

Zahra’s impact extends well beyond a single location. She played a key role in the grand opening of J. Gilbert’s in Omaha, helping train hosts and servers, and also supported training efforts at Devon Seafood Grill in Philadelphia.

In her first year as General Manager of J. Gilbert’s Overland Park, Zahra was honored with the “Rookie of the Year” award and recognized for “Excellence in Reviews”—a reflection of her leadership, high standards, and the outstanding team she surrounds herself with.

Zahra is deeply passionate about connecting with guests and supporting her team. She believes in the power of hospitality, saying -- “We have the ability to make memories for our guests that last a lifetime—and we get to say J. Gilbert’s did that.”

Outside the restaurant, Zahra cherishes spending time with her family. Together, they enjoy cooking, hiking, swimming, and traveling to new destinations. 

Her favorite menu item? The Aussie Lamb Rack—expertly seasoned, grilled over our signature wood fire, and served with creamy mushroom risotto and a rich demi-glace. Zahra says, “It gets your taste buds dancing and leaves you wanting more.”

Ruben Rosales

Executive Chef

Chef Ruben’s culinary journey is rooted in both passion and discipline. He earned a degree in Mathematics from the University of Tamaulipas in Mexico in 1992, but his love for the kitchen began much earlier. From 1989 to 1994, he served as a trainer for a global casual dining chain, gaining valuable hands-on experience that would shape his future in the culinary world.

In January 1997, Chef Ruben joined J. Gilbert’s as a line cook. Just over a year later, his talent and leadership earned him a promotion to Sous Chef and a transfer to Bristol Seafood Grill in Leawood. His connection to J. Gilbert’s remained strong, and by September 1998, he returned—continuing his rise to become Executive Chef in July 1999, a role he continues to hold with pride and excellence.

At J. Gilbert’s, Chef Ruben fosters a collaborative, respectful, and safe kitchen environment. He leads a team he describes as caring, intelligent, and hardworking, and together they strive to push the boundaries of traditional cuisine. His culinary philosophy centers on innovation— developing unique flavor profiles and introducing menu items not commonly found elsewhere to keep the restaurant competitive and forward-thinking.

Chef Ruben credits his father as his greatest inspiration. Despite having no formal education, his father rose through the ranks of the construction industry to work alongside architects and design professionals. From him, Chef Ruben learned that hard work and honesty are essential ingredients for success—values he brings to the kitchen every day.