The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1326760
Burke's ardent passion for cooking came with an obsession to master traditional fundamentals, taking him next to the Navesink Country Club in Red Bank, NJ. Aer graduating number two in his class at the prestigious Culinary Institute of America in 1982, the young cook traveled around the globe, gaining a vast, renewed perspective working as a private chef in Norway and beyond in Singapore. To this day, the chef has worked, demoed, and cooked in more than 25 countries. "Traveling the world enriches your understanding and respect for other methods of cooking. It gives you ideas. You learn why people do things differently through history and gain a comprehensive picture of global cuisines," said Burke as he uncovered the purpose of certain styles of cooking. "Why do warmer countries closer to the equator like Mexico cook spicy food? e heat from ingredients like chiles activates the body's innate cooling mechanism – sweating." Drawing from the traditional fundamentals of classic European cooking, Burke fuses his electric culinary perspective with an extensive toolbox of techniques to create the most innovative plates on the table. Burke's mastery of French techniques and American creativity was confirmed at the age of 26 aer receiving 3 stars at New York City's legendary River Café. Burke is the only American to receive the Meilleurs Ouvriers de France Diplôme d'Honneur, demonstrating his elite command for French cuisine. Decades later in his career, the household name of Chef David Burke continues to prosper beyond the ever-changing cooking industry. In a technologically advanced world of stunning food photos instantly shared on social media and a competitive new wave of cooks, the pressure to stay in the spotlight intensifies. But Burke's once limitless youthful energy honed into stable gratitude towards sharing high- quality food with the best ingredients possible. And in his vast experience, an emphasis on hospitality, how guests feel in their dining experiences, always wins. "Years ago, within the first 120 days of a restaurant opening, a food critic could walk in the door and shut down the place with one tarnishing review. We would all obsessively fixate over everything," said Burke. "Aer decades, I realize the best people you could cook for are your customers—and that's the truth." e COVID-19 pandemic challenged Burke and his team with unexpected obstacles to overcome. But the experienced chef invested early in philanthropy with charitable organizations and even facilitated a pop-up in Asbury Park. Proactivity cushioned the surprises of this year and although COVID hurt the business, it did not hurt the overall brand. Chef David Burke brings the New York City glamour back to his Central Jersey roots with his newest restaurant Orchard Park in East Brunswick, New Jersey. e newest addition to Burke's brand is located within the dazzling lights of the refined Chateau Grande Hotel, resembling old-style European architecture seen in the Palace of Versailles. Orchard Park features a gourmet modern American menu carefully curated by Chef Burke himself. And don't worry, the clothesline bacon made the menu along with popular favorites like the Honey Roasted Duck and Lobster Dumplings. Orchard Park displays the luxurious menu items easily accessible in populated cities like New York, but its strategic placement in a New Jersey suburb is no coincidence. e city-level restaurant would not have survived decades ago, Chef Burke claims, but times have evolved to support a sustainable supply chain. Nowadays, city-level, elevated food can exist outside of populated, high-demand areas and even off Route 18. Chef David Burke's innate talent in the kitchen has spurred up a long-lasting career in the food industry thanks to his electric energy. From prodigious award-winning chef at the age of 26 to electrifying rocker years later, Chef Burke proves that with age comes an extended appreciation for the meaning of food in life. As the electrifying rock band drummer of the modern American kitchen of his time, Chef David Burke always knows how to channel a rhythm of food that takes on new dimensions, blending tradition, invention, youth, and experience all on one plate. V U E N J . C O M 115