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A graduate of the Culinary Institute of America, chef David Burke’s 25-year career is decorated with honors that pay homage to his respected culinary skill, creative whimsy, and philanthropic efforts. From receiving the coveted Meilleurs Ouvriers de France Diplome d'Honneur during his time in France to being inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation in May 2009, David Burke is continuously recognized as one of the leaders in the restaurant industry.
Burke has received critical acclaim from both local and national press, in addition to creating a strong television presence – most notably including appearances on the second and fifth seasons of Bravo’s Top Chef Masters.
In 2011, Burke received the ultimate honor presented to inventors: a United States patent. Awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke's steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.
Burke has solidified a culinary reputation of parallels, an impressive base in French technique, paired with experimenting with interesting ingredients and innovative cooking techniques.
In Fall 2015, David Burke joined ESquared Hospitality to open new concepts including BLT Prime by David Burke in the Trump International Hotel in Washington D.C. (September 2016), Tavern62 by David Burke in New York City’s Upper East Side (October (2016) and more concepts to come in 2017 and beyond.