Chef David Burke of David Burke Townhouse - Biography

New York, NY

September 2010

David Burke began his training at the Culinary Institute of America, traveling to France for stages with Chefs Pierre Troisgros, Georges Blanc, and Gaston Lenôtre. When Burke returned to the States, he was primed for a sous chef position under Waldy Malouf at La Cremaillere and an executive chef position under Charlie Palmer at River Café (where he earned three stars from The New York Times). Burke continued ascending the ranks and experimenting with new ingredients and techniques at River Café and his Park Avenue Café.

After opening what became David Burke Townhouse in 2003, Burke went on to create an empire of numerous restaurants, including successful outposts in Chicago, Las Vegas, and New Jersey. But Burke’s success isn’t just his empire. At 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur; he was honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence, and the CIA’s Augie Award. An inductee into the James Beard Foundation’s “Who’s Who of Food & Beverage in America,” Burke continues to explore “culinology,” an approach to cuisine that blends the culinary arts and food technology.