Name: On the Line with Chef David Burke
Start: Thu, 04/03/2025 - 12:30
End: Thu, 04/03/2025 - 14:30

On the Line with Chef David Burke

Join Chef David Burke as he demonstrates tuna salmon tartare, ginger-crusted salmon, and a tasting of mustard-crusted tuna with nori-wrapped soba noodles.

David Burke is one of the most well known chefs in modern American cuisine he's a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs, and schools worldwide. Burke and his DBHM team have operated or orchestrated the culinary component of 22 restaurants, a historic event venue and a bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine.

This event is for ICE students and alumni only.

More on David Burke:

Chef David Burke is known for his culinary expertise, business acumen, and industry leadership. His career began at 26 as executive chef at New York’s River Café, earning a prestigious three-star New York Times review. He remains the only American to win the Meilleurs Ouvriers de France Diplôme d’Honneur and has received numerous accolades. Over the years, he has built a renowned restaurant empire, pioneering innovations like his patented Himalayan salt dry-aging process for beef.

Despite the challenges of the COVID-19 pandemic, Burke expanded his brand, launching #FeedTheHeroes, opening eight new restaurants, and creating virtual cooking programs. His portfolio includes Red Horse by David Burke, The Fox & Falcon, and Dixie Lee Bakery, which he saved from closure in 2022. He also supports the next generation of chefs through the David Burke Scholarship at Brookdale Community College.

Now, Burke is focused on growing his brands, with Dixie Lee Bakery products launching on Amazon and Red Horse becoming a leading steakhouse. Recent ventures include The Fox & Falcon in Charlotte, NC, the historic Bernards Inn, and Park Ave Kitchen in Manhattan. Alongside his restaurants, he serves as culinary director for multiple properties across the U.S., further cementing his impact on the hospitality industry.