Burke, David 1962-

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Burke, David 1962-

PERSONAL:

Born February 27, 1962, in Brooklyn, NY; divorced; children: three. Education: Culinary Institute of America. Hobbies and other interests: Pinball, travel, skiing, and antiquing.

ADDRESSES:

Home—Fort Lee, NJ. Office—133 E. 61st St, New York, NY, 10021-8101. E-mail—david@davidburke.com.

CAREER:

Chef, businessperson, and writer. La Crémaillère, Banksville, NY, sous chef; River Café, sous chef to executive chef; Park Avenue Café, co-owner, beginning 1992; Smith & Wollensky Restaurant Group, New York, NY, vice president of culinary development, beginning 1996; davidburke & donatella, New York, NY, co-owner, beginning 2003; David Burke at Bloomingdale's Burke Bar Café, New York, NY, founder and owner; David Burke's Primehouse, James Hotel, Chicago, IL, co-owner; The David Burke Fromagerie, Rumson, NJ, owner, beginning c. 2005. Also advisor to J. Manheimer, Inc.; consultant to companies as Aramark, including Amtrak; and spokesperson for Sam Adams beer. Also worked as a chef at La Rapièr, Mauvizin, France, Hotel Plaza Athénée, New York, NY.

MEMBER:

Research Chefs Association (board member).

AWARDS, HONORS:

Meilleurs Ouvriers de France diploma, International Food Festival, Tokyo, 1988; Nippon Award of Excellence, International Food Festival in Tokyo, Japan; Chef of Year, National Advisory Committee of Chefs in America, 1991; Chef of the Year, Chefs in America, 1991; Robert Mondavi Culinary Award of Excellence, 1996, 1997; Auggie Award, Culinary Institute of America, 1996; Five Diamond Award of Excellence, American Academy of Hospitality Sciences, 1997; Chef of the Year, The Vatel Club, 1998; Chef of the Year, Chef magazine, 1998.

WRITINGS:

(With Carmel Berman Reingold) Cooking with David Burke, Knopf (New York, NY), 1995.

(With Judith Choate) David Burke's New American Classics, Knopf (New York, NY), 2006.

SIDELIGHTS:

David Burke, who studied under some of France's best chefs, is an executive chef and the owner or co-owner of several gourmet restaurants in New York, New Jersey, and Chicago. In his first book, Cooking with David Burke, which he wrote with Carmel Berman Reingold, the renowned chef features recipes he presented at New York's Park Avenue Café. In his second book, David Burke's New American Classics, Burke and coauthor Judith Choate feature a variety of restaurant cuisine and American comfort food, often with several variations on a single dish, such as pot roast. Some of the recipes can also be made with leftovers. The cookbook includes a variety of recipes with color photographs, from Sloppy Joes and Barbecued Chicken Sticky Buns to Soy-Soaked Tempura Chicken with Vegetable Stir-Fry and Chocolate Chip Cookies. Judith Sutton, writing in the Library Journal, noted that "it's fun to see his contemporary vs. classic interpretations of forty-some dishes." Referring to David Burke's New American Classics as "original and challenging," a Publishers Weekly contributor noted that the recipes "are almost always worth the effort." Mark Knoblauch, writing in Booklist, commented: "A unique and clever approach to cooking raises this cookbook above its rivals."