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ABOUT CHEF
DAVID BURKE

Culinary Director

Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned Chef David Burke is one of the leading pioneers in American cooking today.

A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving 3 Stars from the New York Times at the River Café. Burke won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur. The only American to ever achieve this honor. Burke also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique.

As a culinary pioneer, Burke received the ultimate honor: A United States patent awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days and led to the citing of David Burke’s Primehouse as the number one steakhouse in Chicago and the US.

In 2016, BLT Prime by David Burke in Washington DC and Tavern 62 by David Burke in NYC opened. In 2018, Burke launched the David Burke Catering Company, Drifthouse by David Burke NJ, King Bar by David Burke and Red Salt Room by David Burke at the Garden City Hotel, and Woodpecker by David Burke in NYC.

Over the years, Chef Burke has become one of the most recognized chefs on television, with appearances on Top Chef Masters, Rachael Ray, NBC’s TODAY Show, Celebrity Taste Makers, Elvis Duran and the Morning Show, and currently can be heard on AM970 every Tuesday morning with Joe Piscopo. In addition, Burke has published two cookbooks, Cooking with David Burke and David Burke’s New American Classics.

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