David Burke Hospitality Management

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.In 1992, Burke opened the critically acclaimed Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and 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 twenty 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, David Burke Fromagerie, David Burke’s Primehouse, David Burke Las Vegas and David Burke Prime.Currently, David has opened BLT Prime by David Burke in Washington DC, Woodpecker by David Burke in NYC, Drifthouse and Nauti Bar by David Burke, on the Jersey shore, and Breckenridge Distillery in Breckenridge, CO. He is the Culinary Director for the Adelphi Hotel in Saratoga, Ventanas in Fort Lee and has opened The Garden City Hotel which includes Red Salt Room by David Burke, the King Bar by DB & The Patio Bar, David Burke at Orange Lawn and David Burke Tavern in NYC.