PROVIDENCE, R.I. - January 9, 2012 - Johnson & Wales University welcomes David Burke, celebrity chef and restaurateur, as our 165th Distinguished Visiting Chef.
Burke will perform a culinary demo for students at the Providence Campus on Wednesday, Jan 25.About David BurkeBurke trained at the Culinary Institute of America (CIA) and in France with notable chefs Pierre Troisgros, Georges Blanc and Gaston Lenôtre.He returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere, then for Charlie Palmer at River Cafe. There, he earned three stars from The New York Times as executive chef and began experimenting with ingredients and cooking techniques. Burke’s first culinary innovations, Pastrami Salmon™, flavored oils and tuna tartare revolutionized gastronomic technique. Later explorations led to Flavor-Transfer Spice Sheets and Flavorsprays. At 26, Burke earned France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur. He has also earned Japan’s Nippon Award of Excellence and the Robert Mondavi Award of Excellence. Nation’s Restaurant News named him one of the 50 Top R&D Culinarians and Time Out New York honored him as the "Best Culinary Prankster." In 2009, Burke was inducted into the "Who’s Who of Food & Beverage in America" by the James Beard Foundation. Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, later becoming vice president of culinary development for the group. While there, he created GourmetPops™, ready-to-serve cocktail lollipops. His establishments include David Burke Townhouse, David Burke at Bloomingdale’s which features a full service Burke Bar Café on one side and a Burke in the Box take-out and eat-in concept on the other. There's David Burke’s Primehouse, Chicago, David Burke Prime at Foxwoods Casino & Resort, and Fishtail by David Burke, New York. In 2011, David Burke Kitchen opened in SoHo. Burke is a board member of the Research Chefs Association, an advisor for flavor developer J. Manheimer, Inc, a consultant to Hawaiian Tropic Zone and restaurant.mc, and the author of Cooking with David Burke and David Burke’s New American Classics.