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About David Burke
Celebrity Chef & Restaurateur
Blurring the lines between chef, artist, entrepreneur, and inventor, David Burke stands as one of the leading pioneers in American cooking today. His fascination with ingredients and the art of cooking has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques.
David trained at the Culinary Institute of America. Soon after, he traveled to France and trained with notable chefs like Pierre Troisgros, Georges Blanc, and Gaston Lenôtre. Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere, and then for Charlie Palmer at River Café. There, he ascended to the position of executive chef and earned three stars from The New York Times. In 1992, David opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman. By 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group.
David's mastery of French culinary technique was confirmed when, at age 26, he won France's coveted Meilleurs Ouvriers de France Diplome d'Honneur for unparalleled skill and creativity. Additionally, David 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 him one of the 50 Top R&D Culinarians and Time Out New York honored him as the "Best Culinary Prankster" in 2003. In May 2009, David was inducted into the "Who's Who of Food & Beverage in America" by the James Beard Foundation. In this same month, he also won the distinctive Menu Masters award from Nation's Restaurant News.
In 2003, David teamed up with Donatella Arpaia to open davidburke & donatella—now known as David Burke Townhouse. Next came David Burke at Bloomingdale's, a dual concept restaurant offering both a full service "Burke Bar Café" on one side and a "Burke in the Box" take-out and eat-in concept on the other side. A similar concept, Burke in the Box, opened at Foxwoods Resort & Casino in May 2008. He has since opened David Burke's Primehouse in The James Chicago Hotel and David Burke Las Vegas in the Venetian Resort Hotel as well as purchasing Fromagerie, a fine dining restaurant in Rumson, New Jersey.
Burke's first cookbook, Cooking with David Burke was published in 1995, and his second, David Burke's New American Classics, by Alfred A. Knopf launched in April 2006.
Information supplied by David Burke.