David Burke (chef)

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David Burke (February 27, 1962) is an American chef and restaurateur, known for his appearance on the reality TV program Iron Chef America.[1]

Early life[edit]

David Burke was born and raised in Hazlet, New Jersey.[1]

A graduate of the Culinary Institute of America and a student at Ecole Lenotre 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 3 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 Diplome 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.

Career[edit]

In 1992, Burke opened the critically acclaimed Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, 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 fifteen 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). In 2015, Burke took on a new challenge, leaving his namesake restaurant group and joining forces with hospitality magnate Jimmy Haber at ESquared Hospitality. At ESquared, Burke is a consulting partner and spearheads culinary development and oversees new projects for the prominent restaurant group, which owns and operates the BLT restaurant brand. Currently, Burke and Haber are in the process of creating a new David Burke brand of restaurants under the ESquared umbrella.

Over the years, Chef Burke has become one of the most recognized chefs on television, including appearances on two seasons of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show, NBC’s TODAY Show, Bloomberg's small-business television series The Mentor, and more. In addition, Burke has published two cookbooks, Cooking With David Burke (1999) and David Burke’s New American Classics (2006) co-written by Judith Choate. 01-20-2016


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. 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.

Restaurants[edit]

David Burke Fabrick - (New York City, New York) at The Archer Hotel

  • David Burke Kitchen - (New York City, New York) at The James Hotel
  • David Burke Townhouse - (New York City, New York- closed) (Formerly David Burke and Donatella)
  • David Burke at Bloomingdale's - (Bloomingdales, New York City, New York)
  • David Burke Modern American Cuisine - (Las Vegas, Nevada - closed)
  • David Burke's Primehouse - (Chicago, Illinois)
  • Fromagerie - (Rumson, New Jersey - closed)
  • 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 - closed)
  • Grillhouse by David Burke - (Schaumburg, IL, Illinois)
  • Burke In The Box (Las Vegas, Nevada) at McCarran International Airport[3]

Awards[edit]

Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York named him the "Best Culinary Prankster" in 2003. In May 2009, the James Beard Foundation inducted Burke into the Who’s Who of Food & Beverage in America and Nation’s Restaurant News presented him with the Menu Masters award, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world's most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the elite in New York City hospitality, winning the best chef award. And in 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land," a nod to Burke’s many original and enviable restaurant concepts.

  • 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"

Products[edit]

  • As a culinary pioneer, Burke’s innovations and revolutionizing techniques appear on menus all over the world, including Pastrami Salmon, flavored oils and tuna tartare, GourmetPops, ready-to-serve cheesecake lollipops. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days and led to the citing of David Burke’s Primehouse in Chicago as the number one steakhouse in Chicago and the United States.
  • David Burke Flavor Spray[citation needed]
  • Flavor Magic[citation needed]
  • David Burke Gourmet Pops[4]

References[edit]

  1. ^ a b Fabricant, Florence (November 9, 1988). "New Wave in the East River: David Burke", The New York Times. "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. ^ http://www.yelp.com/biz/burke-in-the-box-las-vegas
  4. ^ Burke, David. "David Burke Gourmet Pops". Retrieved August 29, 2014. 

External links[edit]

www.chefdavidburke.com