David Burke

David Burke was born on February 27, 1962, in Brooklyn, New York, and was raised in Hazlet, New Jersey. He is a graduate of the Culinary Institute of America and studied at Culinary Institute Lenôtre in Plaisir, France. At age 26, Burke received three stars from the New York Times for his work at River Café, an extraordinary early achievement. He was then chosen by his peers to represent the United States at The International Culinary Competition, where he won France's Meilleurs Ouvriers de France Diplome d'Honneur, a prestigious international award.

Burke remained at The River Café until 1992. In 1992, he opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman. Four years later, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. As the principal of David Burke Hospitality Management, he operates or oversees the culinary direction of 20 restaurants in New York, New Jersey, North Carolina, and Saudi Arabia. His first signature restaurant was the highly regarded David Burke & Donatella, which debuted in 2003.

Burke is known for culinary innovation and 'pranksterism' — creating unexpected flavor combinations and playful presentations. He has received Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence, and the CIA's August Escoffier Award. Time Out New York named him the 'Best Culinary Prankster' in 2003. Burke has appeared on Iron Chef America and Top Chef Masters.