Chef, Restaurateur, Entrepreneur
David Burke wears many hats in the culinary world — chef, restaurateur, inventor, entrepreneur, philanthropist, TV personality, author. You name it, he’s done it. As a graduate of the Culinary Institute of America, Burke has worked with some of the best chefs in the world (Pierre Troisgros, Georges Blanc, Gaston Lenôtre, Waldy Malouf, Charlie Palmer). He began his career as a restaurateur when he teamed with former Smith & Wollensky steakhouse CEO Alan Stillman to open Park Avenue Café in 1992, before becoming the vice president of culinary development for the Smith & Wollensky Restaurant Group in 1996. Burke partnered with Donatella Arpaia to open davidburke & donatella (now David Burke Townhouse) in 2003, marking the birth of his restaurant empire. David Burke Group now owns eight restaurants in New York, New Jersey, Connecticut and Illinois. Burke is opening his ninth restaurant, David Burke Kitchen, in downtown Aspen in early 2014. And he has several culinary innovations under his belt including everything from Pastrami Salmon to non-alcoholic sparkling beverages. Burke also has a patent for his dry aging process in which he uses pink Himalayan salt to dry age his steaks for up to 75 days.