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Welcome to the official site for world-renowned chef, David Burke. Chef, artist, entrepreneur and inventor,  David is one of the leading pioneers in American cooking today.

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chewdoin?


Welcome to the official site for world-renowned chef, David Burke. Chef, artist, entrepreneur and inventor,  David is one of the leading pioneers in American cooking today.

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 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.


Honors & Awards

New Jersey Red Cross Clara Barton Humanitarian of the Year
American Cancer Society Taste of Hope Culinary Chef Honoree

2016

Restaurant Hospitality Magazine Coolest Multiconcept Companies in the Land, David Burke Group

2013

Best Chef of New York City Two Time Nominee
Johnson & Wales University Distinguished Visiting Chef Award
NJ Restaurant Association Restauranteur of the Year
Concierge Choice Award Best Chef

2012

James Beard Foundation Who's Who of Food and Beverage in America
Nation's Restaurant News Menu Masters Award for Innovation
Nation's Restaurant News 50 Top R&D Culinarians

 

2009

 

James Beard Foundation Best Chef New York

2004

Time Out New York Best Culinary Prankster

2003

The Vatel Club Chef of the Year
Chef Magazine Chef of the Year
Meilleur Ouvriers de France Diplôme d'Honneur

1998

Robert Mondavi Culinary Award of Excellence

 

1997

James Beard Foundation Best Chef New York

1996

Culinary Institute of America Auguste Escoffier "Augie" Award

1995

Government of Japan Nippon Award of Excellence

1992

Chefs in America Chef of the Year

1991

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Restaurants


Restaurants


 

Chef David Burke's new Modern American Tavern concept
135 East 62nd Street, New York, NY 10065 212.988.9021

Click here to make a reservation

 
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Chef David Burke's Contemporary Steakhouse
1100 Pennsylvania Ave NW, Washington, D.C. 20004 202.868.5100

Click here to make a reservation

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Culinary Pioneer


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. Chef Burke owns the patent for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days.

Culinary Pioneer


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. Chef Burke owns the patent for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days.

Products

Gourmet Pops™

Ready-to-serve cheesecake lollipops

Pastrami Salmon™

Available through Acme Smoked Fish

Flavorsprays™

 

 

Patents

 

Meat Aging Process

US Patent #7,998,517 B2

 

Serving Tray

US Patent #362,787

 
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Television Celebrity


Over the years, Chef Burke has become one of the most recognized chefs on television, including appearances on two seasons of Bravo's 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. He is currently developing concepts for two television shows.

Television Celebrity


Over the years, Chef Burke has become one of the most recognized chefs on television, including appearances on two seasons of Bravo's 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. He is currently developing concepts for two television shows.

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cookBook author


Burke has published two cookbooks, Cooking With David Burke (1999) and David Burke’s New American Classics (2006) co-written by Judith Choate.

cookBook author


Burke has published two cookbooks, Cooking With David Burke (1999) and David Burke’s New American Classics (2006) co-written by Judith Choate.

Cooking with David Burke

By David Burke, Carmel Berman Reingold

David Burke's New American Classics

By David Burke, Judith Choate
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Celebrity Affiliate


Chef Burke partners with successful organizations as a culinary consultant, developing products and menus.

Celebrity Affiliate


Chef Burke partners with successful organizations as a culinary consultant, developing products and menus.

Culinary Consultant & Menu Design

Culinary Consultant & Menu Design

Culinary Consultant & Menu Design

Culinary Consultant & Menu Design

Development of culinary innovations for #PEPCITY, PepsiCo's pre-game Superbowl celebration

Development of culinary innovations for #PEPCITY, PepsiCo's pre-game Superbowl celebration

Culinary Director & Menu Development

Culinary Director & Menu Development

Development of premium sandwich and salad line

Development of premium sandwich and salad line

Culinary Ingenuities Consultant Signature recipes highlighted on all 14 ships

Culinary Ingenuities Consultant
Signature recipes highlighted on all 14 ships

Celebrity Head Chef, Annual Spit BBQ Recipe development

Celebrity Head Chef, Annual Spit BBQ
Recipe development

Culinary Consultant & Menu Design

Culinary Consultant & Menu Design

U.S. Open Celebrity Chef and consultant for Champions Bar & Grille in Arthur Ashe Stadium

U.S. Open Celebrity Chef and consultant for Champions Bar & Grille in Arthur Ashe Stadium

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PhilanthropisT


Chef Burke actively supports numerous charities and community groups.

PhilanthropisT


Chef Burke actively supports numerous charities and community groups.

Organizations that Chef Burke have supported include…

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Contact David Burke


Want to get in touch with Chef Burke? Use the form below! 

Contact David Burke


Want to get in touch with Chef Burke? Use the form below! 

For all inquiries,
please include all the necessary details.

Or, stay in touch via Social Media using the links below.

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