Title: Chef, Entrepreneur
Location: Fort Lee, New Jersey, United States
David Burke, Chef and Entrepreneur, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements, and leadership in culinary arts and food service.
In high school, Mr. Burke fell in love with the energy and the dynamic environment of the kitchen. Drawn to how different each day could be, and intrigued by the nature of the profession, he attended the Culinary Institute of America. After his graduation in 1982, Mr. Burke studied at the École Lenôtre Pastry School in Plaisir, France and launched his career, working with esteemed chefs including Charlie Palmer, George Blanc, Marc Meneau, and Pierre Troisgros, among others. In 1988, he received three stars from the New York Times for his work at River Café, and later, he was chosen to represent the United States at the International Culinary Competition, where he became the only American ever to earn the Meilleurs Ouvriers de France Diplôme d’Honneur (M.O.F. Award).
For his excellence as a professional chef and restaurateur, Mr. Burke has been recognized with myriad awards and honors, including being named Best Chef in New York by the James Beard Foundation. He was named Chef of the Year by Chef Magazine and received a Japanese Medal of Skill & Technique. Mr. Burke is the author of “David Burke’s American Classics” and “Cooking with David Burke,” and owns eleven restaurants across New York, New Jersey, and Washington, D.C., including King Bar, the Red Salt Room, Salt & Char, and The Blue Hen. Furthermore, his skills and passion for the culinary world have been exhibited on such television programs as Iron Chef America. As a culinologist, he received a US patent in 2011 for a process using pink Himalayan salt to dry-age steaks. Mr. Burke attributes his success to a lack of fear of failure. He stands by his belief that “failure is not an option,” and embraces curiosity, hard work and luck. He strives to surround himself with great people, and in the coming years, he hopes to build a culinary school in order to educate future culinary professionals.
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