Tune in for a brand new episode of Chefs Story, as host Dorothy Cann Hamilton sits down with none other than David Burke. Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burkes mastery of French culinary technique was confirmed when, at age 26, he won Frances coveted Meilleurs Ouvriers de France Diplome dHonneur for unparalleled skill and creativity with his native cuisine. David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith andamp; Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith andamp; Wollensky Restaurant Group. Burke has been honored with Japans Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIAs August Escoffier Award. Nations Restaurant News named Burke one of the 50 Top Randamp;D Culinarians and Time Out New York honored him as the Best Culinary Prankster in 2003. In May 2009, Burke was inducted into the Whos Who of Food andamp; Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nations Restaurant News, naming him one of the nations most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson andamp; Wales University with the Distinguished Visiting Chef Award, which is given to the worlds most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to Best Chefs America, a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the Coolest Multiconcept Companies in the Land. The article highlights restaurant corporations with an enviable business concept that others cant wait to replicate. In addition, it cites the numerous incarnations of Chef Burkes creative vision, from David Burke Fishtail and Burke in the Box to David Burkes Primehouse. Chef Burkes vast talents have been showcased recently on television, including season two of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloombergs small-business television series, The Mentor. In 2013, he returned to season five of Top Chef Masters. Burkes visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise lines culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.