Chef David Burns of Levy Restaurants at Wrigley Field - Biography

Chicago, IL

May 2015

Chicago native David Burns knew he wanted to be a chef from a young age, and began his journey in earnest just out of high school, attending Kendall College. Graduating in 1994, Burns took his first post-grad position at Hotel Nikki.

From Nikko, Burns went to work as a line cook at Le Bouchon under Chef Jean Claude Poilevey, working his way up to sous chef. In 1997, he worked at the Ritz Carlton Dining Room with Chef Sarah Stegner before Poilevey brought Burns on to lead La Sardine, a Parisian café he helmed until 2001. He next took on the role of executive sous chef for Levy Restaurants. By 2003, Burns was executive chef of their Conrad Hotel, managing all food and beverage operations including that of restaurant Cerise. Realizing a dream for a kid from Chicago, he took over all culinary operations for Wrigley Field in 2006.