Biography
A graduate of the Culinary Institute of America, chef David Burke’s 25-year career is decorated with honors that pay homage to his respected culinary skill, creative whimsy, and philanthropic efforts, including appearances on Bravo’s Top Chef Masters, and receiving a US patent for his pink Himalayan salt dry-age technique for steaks. In Fall 2015, David Burke joined ESquared Hospitality to work...READ MORE

A graduate of the Culinary Institute of America, chef David Burke’s 25-year career is decorated with honors that pay homage to his respected culinary skill, creative whimsy, and philanthropic efforts, including appearances on Bravo’s Top Chef Masters, and receiving a US patent for his pink Himalayan salt dry-age technique for steaks.

In Fall 2015, David Burke joined ESquared Hospitality to work as a culinary partner on new and innovative concepts. In September 2016, David Burke and E2 Hospitality opened BLT Prime by David Burke in the Trump International Hotel in Washington D.C. Tavern62 by David Burke, a modern American tavern, is his newest collaboration with ESquared Hospitality that opened in October 2016 in New York City’s Upper East Side.

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More about David Burke
What is your favorite restaurant in NYC?The River CafeWhat is your ultimate meal?Starts with eggs and caviar, followed by pasta or a roast chicken, and ends with a parade of deserts.What three things are always in your pantry?Maple syrup, coffee, olive oil.If you weren't a chef, what would you be?An architect or a builder of sorts.What is the best advice you have ever been given, and from whom? "No need to gild the lilly" -Alan Stillman