 Recipe for
Success… Award winning Chef, Author, Restaurateur and
Entrepreneur, David Burke continues to reinvent himself as he pushes the
envelope of the culinary universe. Long recognized as the most imitated chef in
America, he has changed the way people eat and think about food. Hailed early
on as the most creative culinary mind in America, David has recently taken his
genius from the kitchen to the laboratories of J. Manheimer, Inc., one of the
nations oldest and most innovative flavor companies, earning himself the
reputation as one of the country’s top R&D culinarians in the process.
Trained at the Culinary Institute of America and in the kitchens of some of
France’s greatest chefs, David became the first non-Frenchman ever to win
France’s highest cooking honor, the Meilleurs Ouvriers de France
Association medal and diploma. David has served as the Executive Chef at some
of New York’s most celebrated restaurants, including The River Café, Park
Avenue Café, O.N.E. CPS; and was a partner and V.P. of Culinary Development
with The New York Restaurant Group, (now known as The Smith & Wollensky
Restaurant Group) for 12 years before leaving in April 2003 to develop his own
restaurant venture. The new restaurant opening is scheduled for November of
2003 and is called david burke & donatella, located at 61st Street between
Park Avenue and Lexington in New York City.
In addition to working on his new restaurant concept, David is currently
writing his second cookbook; consulting with corporate and institutional
clients in food, beverage and food service industries; serving on the advisory
board of several leading industry councils ; developing new additions to his
existing line of retail food products (including his critically acclaimed David
Burke GroumetPops and Pastrami Salmon); and creating innovative solutions to
culinary challenges with and for his industry partners.
For further information please contact David Burke or his business manager,
Laura E. Castelli, Esq., at 201-320-5056.
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