The flip-side of the term “jack of all trades” is an unfortunate one: “master of none.” But David Burke is the exception to that rule. David’s culinary style is almost impossible to categorize, due to his unparalleled ability to create wonderful, meaningful dishes in almost any style. While most chefs first master a particular style before branching into other areas, David is the rare case who is not bound by any one culinary discipline.
Not content to be one of the biggest names in the culinary world, David has taken his talents on TV. He has appeared on two seasons of “Top Chef Masters,” “Every Day with Rachael Ray,” “The TODAY Show,” and Bloomberg’s “The Mentor.”
David’s expertise has garnered him a slew of awards, including the 1991 Chefs in America “Chef of the Year” award, the Culinary Institute of America’s “Auggie Award” in 1995, Robert Mondavi’s “Culinary Award of Experience” in 1996 and 1997, “Chef of the Year” from The Vatel Club in 1998, and Chef magazine’s “Chef of the Year” award, also in 1998. And since the turn of the century, his continued success as a restaurateur has earned him even more recognition and will surely lead to more accolades in the years to come.
Specialties & Resources
David’s mastery of French cuisine and his keen ability to incorporate elements of the French masters into his contemporary American style have made him one of the most successful chefs in America for a long time. His first effort, davidburke & donatella, opened in 2003 to great acclaim; in the years since, he has opened a slew of other properties, including david burke townhouse, David Burke at Bloomingdale’s, Fishtail by David Burke, David Burke Kitchen, David Burke Fromagerie, and many more.
David is also considered a culinary pioneer who is constantly looking for new ways to revolutionize the way we prepare and consume food. David is the inventor of Pastrami Salmon, several flavored oils, and ready-to-serve cheesecake lollipops. David is also one of the leaders in the field of “culinology,” a unique blend of technology and the culinary arts. David may also be the only chef on this list to hold a U.S. Patent for his process of using pink Himalayan salt to dry-age his steaks for up to 100 days.
David’s menu at David Burke Kitchen is a blend of unique flavors and styles, with offerings like house-made ricotta with pickled strawberries, heirloom tomato & watermelon gazpacho, pineapple carpaccio and tuna tartare, duck breast with grilled chicory, roasted porcini mushrooms, sour cherries, black garlic and duck jus, and roasted fillet of branzino with wilted spinach and bagna cauda sauce.