David Burke (chef)

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David Burke (February 27, 1962) is an American chef and restaurateur, who grew up in Hazlet, New Jersey.[1]

Culinary education[edit]

David Burke was educated at the Culinary Institute of America. He went on to hone his skills with French chefs Pierre Troisgros, Georges Blanc and Gaston Lenôtre.

Iron Chef America experience[edit]

Featured once on Iron Chef America, he lost by a small margin to Bobby Flay. This show appeared during the second season, the thirteenth episode. The featured ingredient was lamb.

Top Chef Masters[edit]

In 2010, Burke was a competitor on the second season of Top Chef Masters, but did not move on to the Champions' Rounds.[2]

Burke also competed on Top Chef Masters: Season 5. He was eliminated on Episode 9 in the Teacher Tribute challenge with his Bittersweet Chocolate Soufflé with Orange Peel & Raspberry Sauce.


  • David Burke Kitchen - (New York City, New York) at The James Hotel ( www.jameshotels.com )
  • David Burke Townhouse - (New York City, New York) (Formerly David Burke and Donatella)
  • David Burke at Bloomingdale's - (Bloomingdales, New York City, New York)
  • David Burke Modern American Cuisine - (Las Vegas, Nevada)
  • David Burke's Primehouse - (Chicago, Illinois)
  • Fromagerie - (Rumson, New Jersey)
  • Hawaiian Tropic Zone - (New York City, New York - closed)/(Las Vegas, Nevada), Consulting Chef
  • restaurant.mc - (Millburn, New Jersey), Consulting Chef
  • David Burke Prime Steakhouse - Foxwoods, Connecticut
  • Fishtail - (New York City, New York)


  • 1991 Chefs in America - "Chef of the Year"
  • 1995 Culinary Institute of America - "Auggie Award"
  • 1996 & 1997 Robert Mondavi - "Culinary Award of Experience"
  • 1998 The Vatel Club - "Chef of the Year"
  • 1998 Chef Magazine - "Chef of the Year"


  • David Burke Flavor Spray
  • Flavor Magic
  • David Burke Gourmet Pops[3]


  1. ^ Fabricant, Florence. "New Wave in the East River: David Burke", The New York Times, November 9, 1988. Accessed March 1, 2008. "These are heady accomplishments for someone who grew up thinking that the ultimate dessert was a Yodel, and who first set foot in a professional kitchen at 15, as a dishwasher in a Sheraton Inn near his home in Hazlet, N.J."
  2. ^ Karps, Aynsley (February 11, 2010). "Weighing the Top Chef Masters". Zagat. 
  3. ^ "David Burke's Gourmet Pops business". 

External links[edit]