David Burke: Primehouse Head Chef
Blazing across distinctions between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques.
Signature David Burke restaurants span from the Park Avenue Café, opened in 1992, to davidburke & donatella, opened in January of 2003, to David Burke at Bloomingdale’s, opened in 2004 to Burke in the Box, opened at Foxwoods Resort & Casino in May 2008. The most recent addition to the Burke empire, David Burke Las Vegas, just opened in the Venetian Resort, Hotel, Casino.
Burke’s eclectic, innovative genius and extraordinary culinary achievements have earned him a wide range of prestigious awards, including France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur (for which he was, at 26, the youngest American recipient ever), Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. He was recently named one of Nation’s Restaurant News' 50 Top R&D Culinarians.
Burke’s first cookbook, Cooking with David Burke was published in 1995, and his second, David Burke’s New American Classics, by Alfred A. Knopf launched in April, 2006.
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