With over 30 years in the culinary industry, David Burke is one of the leading pioneers in American cooking today. After training at the Culinary Institute of America and completing stages with several notable chefs in Franc including Pierre Troisgros, Georges Blanc, and Gaston Lenôtre, he won France's coveted Meilleurs Ouvriers de France Diplome d'Honneur at the age of 26. He returned to the U.S. as a sous-chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to Executive Chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith & Wollensky, and since then has expanded his restaurant empire to include David Burke Townhouse, David Burke at Bloomingdale's, David Burke Fishtail, and David Burke Kitchen, all in New York City; David Burke's Primehouse in Chicago, David Burke Prime at Foxwoods Resort Casino in Connecticut, and Fromagerie in Rumson, NJ. His love of experimenting with ingredients has led to innovations such as Pastrami SalmonT, GourmetPops, Flavor-Transfer Spice Sheets and Flavor Sprays and Can o' Cake among others. Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. Burke's first cookbook, Cooking with David Burke, was published in 1995, and his second, David Burke's New American Classics launched in April 2006. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award, to name a few, and in May 2009, he was inducted into the Who's Who of Food & Beverage in America by the James Beard Foundation.