David Burke Hospitality Management

A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burkes mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving 3 Stars from the New York Times at the River Cafe. Burke was then chosen by his peers to represent the USA at The International Culinary Competition and won Frances coveted Meilleurs Ouvriers de France Diplome dHonneur. The only American to ever achieve this honor. Burke also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique. Burke remained Executive Chef at the River Cafe till 1992. In 1992, Burke opened the critically acclaimed Park Avenue Cafe with Smith & Wollensky CEO Alan Stillman, and in 1996, he became vice president of culinary developmen...