Food

How celebrated chef David Burke keeps ideas and energy flowing after decades in the business

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

David Burke, the groundbreaking chef and restaurateur who helped pave the way for elevated American restaurant cuisine, is on a roll—despite an ongoing pandemic and several decades in the business.

In the last year alone, he opened three new restaurants, expanded internationally into Saudi Arabia, partnered with Kentucky ranchers to start a Wagyu beef operation and received the 2021 Ernst & Young Entrepreneur of the Year award for New Jersey. “Resting is not for me,” says Burke, who contends that he still has some kick left.

 

 David Burke
David Burke

Listen as this Energizer bunny of a chef talks about the unique signatures he’s created over the years, today’s must-have menu items, how he’s incorporating golf into his newest restaurant and his plans for a fast casual in 2022.

Subscribe on Apple Podcasts

Subscribe on Spotify

Also, we are now on Alexa. Log into your Amazon account, look for “Menu Feed podcast” to enable the skill. Once it’s enabled all you need to do to listen is say, “Alexa, play ‘Menu Feed.’”

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Operations

Trend or fad? These restaurant currents could go either way

Reality Check: A number of ripples were evident in the business during the first half of the year. The question is, do they have staying power?

Financing

Starbucks' value offer is a bad idea

The Bottom Line: It’s not entirely clear that price is the reason Starbucks is losing traffic. If it isn’t, the company’s new value offer could backfire.

Financing

Struggling I Heart Mac and Cheese franchisees push back against their franchisor

Operators say most of them aren't making money and want a break on their royalties. But they also complain about receiving expired cheese from closed stores. "Don't send us moldy product."

Trending

More from our partners