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Culinary Pioneer David Burke
Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned chef David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques.
A graduate of the Culinary Institute of America and a student at École Lenôtre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving Three Stars from the New York Times at the River Café… Click for more.
Executive Chef Brian Morales
As a kid, chef Brian Morales grew up around great family and food. His mother cooked Peruvian food every day, and he was spoiled. Most of the dishes his mother prepared contained potato, which is one of his favorite ingredients. His aunt, a line cook at PF Chang’s took him to work with her and introduced him to the chef’s life, and the rest is history.
Morales started as a dishwasher and quickly climbed the ladder, eventually working all the stations. The experience made him realize how much he loves food, the industry, and the fact that he was learning something new every day made him realized that this was his calling.
Morales worked for three years at one of Jersey City’s best restaurants Amelia’s Bistro, and one of New Jersey’s top restaurants as a Sous chef at Peter Lorias Cafe Matisse in East Rutherford serving new American eclectic cuisine. Edgewater’s Haven Riverfront as executive Sous chef to Ibrahim Sanz, serving new American cuisine... Click for more.
Testimonials
