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April 9, 2009

Chef David Burke Garners Two Awards

By Pardhasaradhi Gonuguntla

This spring, Chef David Burke will be awarded with two new accolades—the Who’s Who of Food and Beverage by the James Beard Foundation and Nation’s Restaurant News’MenuMaster’s Award for Innovation. These awards follow the December 2008 opening of Fishtail by David Burke, the chef’s first seafood concept.

James Beard Foundation’s Who’s Who of Food and Beverage has been awarded each year since 1990 to the most accomplished food and beverage professionals in the industry. The group, to which David Burke is being inducted this Spring, is comprised of chefs, journalists, business executives and farmers, all of whom display excellence and high achievements in their respective food and beverage fields. Each year 20 candidates are selected for possible induction and the existing members vote. The James Beard foundation says “Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.” Chef Burke will accept this honor at the James Beard Foundation Awards Ceremony on May 4, 2009.

Also this Spring, Nation’s Restaurant News will honor Chef David Burke with the 2009 MenuMasters Award for Chef/Innovator. Awarded each year to a chef who displays creativity and takes chances with his or her menus, Burke’s diverse and unique group of dishes at davidburke townhouse, previously known as davidburke & donatella, was the inspiration behind this acknowledgment. The MenuMasters Awards are decided upon by the editorial staff at Nation’s Restaurant News; the publication will host the awards ceremony on May 16, 2009 at the Drake Hotel in Chicago.

Chef Burke’s previous accolades include: France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine, Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003.

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