David Burke (chef)

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

Early life[]

David Burke was born in Brooklyn NY and raised in Hazlet, New Jersey

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 US at The International Culinary Competition, where he 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[]

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.

At the BLT Prime in the Trump International Hotel Washington, D.C., Burke has cooked steak for President Donald Trump, and disputed allegations that the President ate his steak with ketchup.^[3] He was rumored to be under consideration for the post of White House Executive Chef, but has stated that he would likely not be interested in the position.^[3]

Restaurants[]

• David Burke Tavern, New York City, October 2016^[4]
• Woodpecker by David Burke, New York City, NY, April 2018 ^[5]
• Drifthouse by David Burke, Seabright New Jersey, April 2018 ^[6]
• The King Bar and Red Salt Room by David Burke, Garden City Hotel Garden City NY April 2018 ^[7]
• David Burke Townhouse - (New York City, New York - closed) (Formerly David Burke and Donatella)
• Fishtail - (New York City, New York - closed)
• David Burke at Bloomingdale's - (Bloomingdale's], New York City, New York - closed)
• David Burke Modern American Cuisine - (Las Vegas Valley, Las Vegas, Nevada - closed)
• David Burke's Primehouse - (Chicago, Illinois - closed)
• 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 Fabrick - (New York City, New York) at The Archer Hotel - closed)
• David Burke Kitchen - (New York City, New York) at The James Hotel
• David Burke Prime Steakhouse @ Foxwoods Casino - Ledyard, Connecticut
• Grillhouse by David Burke - (Schaumburg, IL, Illinois - closed)
• Burke In The Box (Las Vegas, Nevada) at McCarran International Airport^[8]
• ONE CPS, at The Plaza Hotel, New York City; 2000-2004 (closed)
• BLT Prime by David Burke, Trump International Hotel in Washington D.C. September 2016
• Grand Tavern by David Burke, Angad Arts Hotel, Saint Louis, MO ^[9]
• David Burke at Orange Lawn, South Orange, NJ
• Ventanas, Fort Lee, NJ

Awards[]

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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[]

• 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 a United States patent for a process which uses pink Himalayan salt to dry-age steaks.^[10] David Burke's Primehouse in Chicago was rated the number one steakhouse in Chicago by Chicago Magazine.
• David Burke Flavor Spray^{[citation needed]}
• Flavor Magic^{[citation needed]}
• David Burke Gourmet Pops^[11]

References[]

External links[]

• Official website