ChefDb

David Burke

  (I)

Places

RedSalt
Chef & Proprietor
Charlotte
2020 - 2023 		>
SkyBar by David Burke
Chef & Proprietor
Charlotte
2020 - Present 		>
Mister French
Consulting Chef
New York
2019 - Present 		>
Woodpecker by David Burke
Chef & Partner
New York
2018 - Present 		>
Salt & Char
Culinary Director
Saratoga Springs
2018 - Present 		>
The Adelphi Hotel
Culinary Director
Saratoga Springs
2018 - Present 		>
Drifthouse Restaurant by David Burke
Chef & Partner
Sea Bright
2018 - Present 		>
David Burke Tavern
Partner
New York
2016 - Present 		>
BLT Prime by David Burke
Chef & Partner
Washington
2016 - 2022 		>
David Burke Fabrick
Chef & Partner
New York
2014 - 2017 		>
David Burke Kitchen
Chef & Partner
New York
2010 - 2018 		>
Bowlmor Lanes
Culinary Director
New York
2010 - Present 		>
David Burke Fishtail
Partner
New York
2008 - 2016 		>
David Burke Prime Foxwoods
Partner
Executive Chef
Mashantucket
2008 - Present 		>
David Burke Townhouse
Executive Chef
Owner
New York
2008 - 2014 		>
David Burke Modern American Cuisine
Partner
Las Vegas
2006 - 2010 		>
David Burke Fromagerie
Owner/Proprietor
Rumson
2006 - 2015 		>
restaurant.mc
Consulting Chef
Millburn
 >
David Burke's Primehouse
Chef & Co-owner
Chicago
2006 - Present 		>
Hawaiian Tropic Zone
Consulting Chef
New York
2006 		>
David Burke at Bloomingdale
Chef & Co-owner
New York
2005 - Present 		>
davidburke & donatella
Executive Chef
Co-owner/Partner
New York
2003 - 2008 		>
Maloney & Porcelli
Executive Chef
Washington
2000 - 2001 		>
Smith & Wollensky Restaurant Group
  Vice President of Culinary Development
Vice President
Executive Chef
Boston
1996 - 2003 		>
Park Avenue Café
Executive Chef
Chicago
 >
Mrs. Park's Tavern
Executive Chef
Chicago
 >
Park Avenue Café
Executive Chef
New York
1992 - 1998 		>
The River Café
Executive Chef
Brooklyn
1987 - 1991 		>
The River Café
Sous Chef
Brooklyn
1985 - 1987 		>

And Now You Know

  • David is the inventor of the Cheesecake Pop and the Smoked Bacon Flavor Spray.
  • David's culinary career began at the age of fourteen in a New Jersey hotel where he worked as a dishwasher.

Education/Certification

  • Meilleur Ouvrier de France (M.O.F.) (1988)
  • Culinary Institute of America, Hyde Park (1982)

Honors and Awards

  • Culinary Award of Excellence, Robert Mondavi (1996)

Publications

  • David Burke's New American Classics, Knopf (2006, Hardcover, 320 pages)
  • Cooking with David Burke, Knopf (1995, Hardcover, 256 pages)

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