CHEF DAVID BURKE
Chef Burke is actively involved in culinology, an approach to food blending culinary arts and food technology. As a culinary pioneer, Burke’s innovations and revolutionizing techniques appear on menus all over the world.
Culinary DIRECTOr,
Chef David Burke
Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned chef David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques.
A graduate of the Culinary Institute of America and a student at École Lenôtre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving Three Stars from the New York Times at the River Café. Burke was then chosen by his peers to represent the USA at The International Culinary Competition and won France’s coveted Meilleurs Ouvriers de France Diplôme d’Honneur. The only American to ever achieve this honor. Burke also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique. Burke remained Executive Chef at the River Café till 1992.
In 1992, Burke opened the critically acclaimed Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. In 2003, Burke branched out on his own to start his first ever proprietary and highly praised restaurant, Davidburke & Donatella.
Throughout the past twenty years, Burke’s wide-ranging and innovative restaurant concepts have included David Burke Townhouse, David Burke at Bloomingdale’s, Fishtail by David Burke, and David Burke Kitchen (NYC); David Burke Fromagerie (Rumson, NJ); David Burke’s Primehouse (Chicago); David Burke Las Vegas (Las Vegas); and David Burke Prime (Foxwoods, CT). Currently, David has opened David Burke Tavern (his NYC Flagship Restaurant), BLT Prime by David Burke in Washington DC, launched the David Burke Catering Company, Woodpecker by David Burke in NYC, Drifthouse and Nauti Bar by David Burke, on the Jersey shore, and Breckenridge Distillery in Breckenridge, CO. He is the Culinary Director for the Adelphi Hotel in Saratoga, Ventanas in Fort Lee, The Garden City Hotel which includes Red Salt Room by David Burke, the King Bar by DB & The Patio Bar, David Burke at Orange Lawn and has recently opened Mister French in NYC.
COOKBOOK AUTHOR
David Burke has published two cookbooks, Cooking With David Burke and David Burke’s New American Classics co-written by Judith Choate.
CLICK BOOKS TO ORDER
Chef Burke’s honors and awards are too numerous to catalogue, but include such notable recognition as:
- Meilleurs Ouvriers de France Diplome d’Honneur. The only American to win this honor
- Japan’s Nippon Award of Excellence
- Robert Mondavi Award of Excellence
- Culinary Art Institute’s August Escoffier Award
- James Beard Foundation Who’s Who in Culinary Arts
- Nation’s Restaurant News awarded him with the Menu Masters Award
- New Jersey Red Cross Clara Barton Humanitarian of the Year
- James Beard Foundation Best Chef New York
- Time Out New York Best Culinary Prankster
