David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. Burke trained at the Culinary Institute of America, and after traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur.Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. In May 2009, Burke was inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation and won the distinctive Menu Masters award from Nation’s Restaurant News. In 2013, Burke was nominated to “Best Chefs America.”In 2003, Burke teamed up with Donatella Arpaia to open davidburke & donatella (now David Burke Townhouse), of which he now has sole ownership. In 2005 came David Burke at Bloomingdale’s. In 2006 Burke opened up David Burke’s Primehouse in The James Hotel Chicago and Fromagerie, a fine dining restaurant in Rumson, New Jersey. His next ventures included David Burke Prime at Foxwoods Resort Casino in Connecticut and David Burke Fishtail in Manhattan, both in 2008. In February 2011, he opened David Burke Kitchen at The James Hotel New York in SoHo.