Chef and restaurateur David Burke

Meet the Culinary Entrepreneurs: David Burke

Acclaimed Chef and Restaurateur

Meet The Culinary Entrepreneurs is an exclusive lecture series featuring some of America's top food business experts. The sessions — held throughout the year at ICE — introduce students and the public to the world’s leading restaurateurs, specialty food retailers, caterers and other culinary business proprietors who have established highly regarded national and international brands.

9Apr2018
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Institute of Culinary Education

225 Liberty Street

3rd Floor

New York, NY 10281

In 1992, David Burke opened the critically acclaimed Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. In 2003, Burke branched out on his own to start his first ever proprietary and highly praised restaurant, davidburke & donatella. Throughout the past fifteen years, Burke’s wide-ranging and innovative restaurant concepts have included david burke townhouse, David Burke at Bloomingdale’s, Fishtail by David Burke, and David Burke Kitchen (NYC); David Burke Fromagerie (Rumson, NJ); David Burke’s Primehouse (Chicago); David Burke Las Vegas (Las Vegas); and David Burke Prime (Foxwoods, CT). In 2015, Burke took on a new challenge, leaving his namesake restaurant group and joining forces with hospitality magnate Jimmy Haber at ESquared Hospitality. At ESquared, Burke is a consulting partner and spearheads culinary development and oversees new projects for the prominent restaurant group, which owns and operates the BLT restaurant brand. Currently, Burke and Haber are in the process of creating a new David Burke brand of restaurants under the ESquared umbrella. In the fall of 2016, they opened BLT Prime by David Burke in Washington DC and Tavern 62 by David Burke in NYC.