David Burke (chef)

From Wikipedia, the free encyclopedia

David Burke (February 27, 1962) is an American chef and restaurateur, who grew up in Hazlet, New Jersey.[1]

Contents

[edit] Culinary education

David Burke was educated at the Culinary Institute of America. He went on to perfect his skills with French chefs Pierre Troisgros, Georges Blanc and Gaston Lenotre.

[edit] Iron Chef America experience

Featured once on Iron Chef America, he lost by a small margin to Bobby Flay. This show appeared during the second season, the thirteenth episode. The featured ingredient was lamb.

[edit] Restaurants

  • David Burke and Donatella- (New York City, New York)
  • David Burke at Bloomingdale's- (Bloomingdales, New York City, New York)
  • David Burke Las Vegas, The Venetian, Las Vegas, NV
  • David Burke's Primehouse- (Chicago, Illinois)
  • Fromagerie- (Rumson, New Jersey)
  • Hawaiian Tropic Zone- (New York City, New York), Consulting Chef
  • restaurant.mc - (Millburn, New Jersey), Consulting Chef

[edit] Awards

  • 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"

[edit] Products

  • David Burke Flavor Spray
  • Flavor Magic
  • David Burke Gourmet Pops[2]

[edit] References

  1. ^ Fabricant, Florence. "New Wave in the East River: David Burke", The New York Times, November 9, 1988. Accessed March 1, 2008. "These are heady accomplishments for someone who grew up thinking that the ultimate dessert was a Yodel, and who first set foot in a professional kitchen at 15, as a dishwasher in a Sheraton Inn near his home in Hazlet, N.J."
  2. ^ David Burke's Gourmet Pops business.

[edit] External links