David Burke (chef) facts for kids
Chef David Burke (2023)
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| Born | February 27, 1962 Brooklyn, New York, U.S. |
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| Education | Culinary Institute of America |
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Current restaurant(s)
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Previous restaurant(s)
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Television show(s)
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Award(s) won
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David Burke (born February 27, 1962) is a famous American chef and restaurateur. He is well-known for his amazing cooking skills and for appearing on TV shows like Iron Chef America.
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Early Life and Culinary Training
David Burke was born in Brooklyn, New York. He grew up in Hazlet, New Jersey. He studied cooking at the Culinary Institute of America. He also learned more about cooking in France at Culinary Institute Lenôtre.
When David was only 26, he earned 3 stars from the New York Times for his cooking at River Café. This was a huge honor! Other chefs chose him to represent the U.S. in a big cooking contest in France. He won a special award called the Meilleurs Ouvriers de France Diplome d’Honneur. He also won the Nippon Award for Excellence from Japan. This award was for his great cooking skills. David Burke worked at The River Café until 1992.
David Burke's Amazing Career
In 1992, David Burke helped open the Park Avenue Café. He later became a top chef for the Smith & Wollensky Restaurant Group. In 2003, he started his very own restaurant called davidburke & donatella. Since then, he has opened many restaurants. You can find his restaurants in places like Chicago, Las Vegas, and New York City.
Today, David Burke runs or helps manage over 20 restaurants. These are located in New York, New Jersey, North Carolina, and even Saudi Arabia. In 2022, he bought a bakery in Keansburg, New Jersey.
Chef Burke on Television
David Burke has been on many TV shows. He appeared on two seasons of Top Chef Masters. He was also a guest on the Every Day with Rachael Ray show. You might have seen him on NBC's TODAY Show. He also appeared on Bloomberg's show "The Mentor."
He was on Iron Chef America in 2005. He competed against Bobby Flay but did not win that time. In 2010, he was a contestant on Top Chef Masters Season 2. He also competed in Season 5 of Top Chef Masters. He was eliminated in a challenge where he made a chocolate Soufflé.
Cookbooks by Chef Burke
David Burke has also written two cookbooks. His first book, Cooking With David Burke, came out in 1999. His second book, David Burke's New American Classics, was published in 2006.
David Burke's Restaurants
Chef Burke runs many restaurants. Here are some of them:
- David Burke Tavern (New York City, NY)
- Drifthouse by David Burke (Seabright New Jersey)
- The King Bar and Red Salt Room by David Burke (Garden City Hotel, Garden City, NY)
- Ventanas (Fort Lee, NJ)
- 1776 on the Green by David Burke (Morristown, NJ)
- G.O.A.T. Pizza (Cornelius, NC)
- The GOAT (Union Beach, NJ)
- Red Horse by David Burke at the Bernardsville Inn (Bernardsville, New Jersey)
- Red Horse by David Burke (Rumson, NJ)
- Red Horse by David Burke (White Plains, NY)
- Fox and Falcon by David Burke (South Orange, NJ)
- Port City Clubby David Burke (Cornelis, NC)
- Park Ave Kitchen by David Burke (New York, NY)
- David Burke KSA (Riyadh, Saudi Arabia)
Awards and Honors
David Burke has won many awards for his cooking. He received Japan's Nippon Award of Excellence. He also won the Robert Mondavi Award of Excellence. The Culinary Institute of America gave him the August Escoffier Award.
In 2003, Time Out New York called him the "Best Culinary Prankster." In 2009, he was added to the "Who's Who of Food & Beverage in America" by the James Beard Foundation. He also received the Menu Masters award.
In 2012, Johnson & Wales University honored him. They gave him the Distinguished Visiting Chef Award. The New Jersey Restaurant Association named him "Restaurateur of the Year." He also won the best chef award at the Concierge Choice Awards in New York City. In 2013, his company was called one of the "Coolest Multiconcept Companies in the Land."
Here are some other awards he has received:
- 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"
- 2023 Honorary Doctorate from Johnson & Wales
Cool Food Inventions
David Burke is also known for creating new cooking ideas. He invented Pastrami Salmon in 1988. He also came up with flavored oils and tuna tartare. One of his fun inventions is GourmetPops, which are ready-to-eat cheesecake lollipops!
Chef Burke is involved in something called culinology. This is a way of cooking that mixes art with food science. In 2011, he even got a patent for a special way to dry-age steaks. He uses pink Himalayan salt for this process. He also created Burke Flavor Spray and Flavor Magic.
