One of the leading pioneers in American cooking today and owner of David Burke Townhouse, David Burke at Bloomingdales, Fishtail by David Burke, Burke in the Box, David Burke Prime, David Burke’s Primehouse, David Burke Las Vegas, and Fromagerie, Burke is one busy chef. Having trained at the Culinary Institute of America and in France under esteemed chefs Pierre Troisgros, Georges Blanc, and Gaston Lenôtre, Burke went on to become America’s first recipient of France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for excellence in American cuisine by age 26.Burke’s other accolades include Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence, and the CIA’s August Escoffier Award. In addition, Burke was inducted into the 2009 James Beard Foundation’s Who’s Who of Food & Beverage in America. Also credited with being a standout culinary product inventor (GourmetPops, Flavor Sprays & Flavor-Transfer Spice Sheets), Burke is a noted author of two cookbooks, Cooking with David Burke and David Burke’s New American Classics.
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