HOSPITALITY MANAGEMENT RESTAURANTS | CONSULTING | LICENSING | CATERING | PROVISIONS DAVID BURKE Fueled by passion, grit and a knack for artful honoree, keynote speaker, tasting judge and innovation, David Burke is one of the best speaking engagements, the most recent being known and most respected chefs in modern TEDx Asbury Park, are too numerous to list. American cuisine. A force to be reckoned with, Burke continued to Acknowledged as a leading pioneer in push forward through the pandemic catastrophe American cooking, Burke, a New Jersey native, and even experienced an uptick in sales of his is also recognized internationally for his high end cookware line, Freiling, available on revolutionary techniques, exceptional skills, Chef’s Website; and his namesake consumer successful restaurant empire and his many line sold at TJMAXX, Marshalls and Home TV appearances. In the parlance of today’s Goods. Sheer boredom during the lockdown celebrity driven culture, he is a rock star of the spurred his hugely popular and hilarious culinary world. cooking demos “LeftobyDB”, with Lefto the most influential fine dining restaurants where puppet bearing an uncanny resemblance to At just 26, Burke’s kitchen mastery won him he once worked as a line chef at the beginning Burke with unruly gray hair, large framed glasses of his career. The modern steakhouse is the executive chef position of New York City’s and chef’s coat. He also launched a virtual legendary River Cafe. While there, he became named after a painting he purchased of a red online cooking demo program, CookinDB IGTV, horse at the beginning of the pandemic that the first American ever to win the prestigious and employee incentive programs tailor-made Meilleurs Ouvriers de France Diplome to him signified hope. During the lockdown for Fortune 500 companies like Verizon. From Burke launched #Feedthe Heroes, a program d’Honneur, cementing his reputation as a the ashes of the nation’s devastated restaurant leading international chef. He subsequently that cooked and delivered 100,000 meals to industry rose five Burke restaurants including frontline workers and charities. won Japan’s Nippon Award for Excellence, the his masterpiece Orchard Park by David Burke, Robert Mondavi Award of Excellence and two his first-ever complete buildout project. Burke is the author of two cookbooks, Cooking nominations for James Beard Best Chef. Burke Another significant opening was Red Horse by With David Burke, and David Burke’s New was also awarded a coveted three-star New David Burke at the site of one of New Jersey’s American Classics. York Times review for the River Café and later became a familiar guest on TV’s Top Chef. Looking for fresh opportunities, Burke CARMINE DI GIOVANNI eventually set his sights on a new goal – restaurant ownership. He opened many with the founder of the iconic Smith & Wollensky Carmine Di Giovanni’s playful yet serious steakhouse brand, and later formed a hospitality cooking style is rooted in technique and company with partners, which owned and experience honed at some of New York City’s top kitchens including Picholine and serving as Chef Burke’s awards are too numerous operated numerous award-winning restaurants around the country. It was during this period executive chef at David Burke Townhouse. He is to catalogue, but include such notable he gained U.S. patents for several innovations, a seasoned professional, with confidence and a recognition as: including his famous Himalayan salt aging genuine personality that endears him to culinary professionals and amateur foodies alike. This • Meilleurs Ouvriers de France process for beef. Always progressing, Burke created his own company, David Burke Group, is a chef who took a break from working with Diplome d’Honneur notable stars Laurent Gras, Eric Ripert, Daniel The only American to win this honor with several sub companies including DB Global and David Burke Hospitality Management, which Boulud and David Burke to embark on a “culinary • Japan’s Nippon Award of Excellence owns and manages, licenses and consults with walkabout” to Italy to rediscover and connect • Robert Mondavi Award of Excellence restaurants, hotels, clubs and schools. with what brought him into the profession in the first place. Upon his return to New York, he • Culinary Art Institute’s August Escoffier Award Highly recognized for his industry insight, was asked to take the helm of Picholine as chef • James Beard Foundation Who’s Who culinary accomplishments and candid delivery de cuisine, where the restaurant achieved a in Culinary Arts Burke is often a leading contributor to major coveted two Michelin stars for four consecutive • Nation’s Restaurant News awarded him news sources such as Fox TV, ABC TV, Forbes, years, along with a three-star rating from The with the Menu Masters Award NYTimes, Bloomburg and more. Roles as event New York Times. 2 3 DAVID BURKE HOSPITALITY MANAGEMENT WHAT WE DO David Burke Hospitality Management was born out of Chef David Burke’s vision to bring the true nature of the culinary arts to every customer. David Burke Hospitality Management is a full- service hospitality management team with the ability to oversee and execute all aspects of a food service facility. David Burke Hospitality Management creates original food service concepts, menu design, provides accounting, food procurement and front of the house staffing. Individuals are trained to provide an outstanding dining experience every time a meal is served. From expertly trained cooks to the front of the house management service team, every David Burke Hospitality Management associate has a deeply passionate approach to the food service profession. At David Burke Hospitality Management, our goal is to exceed all our stakeholders’ expectations every day. 4 4 5 DAVID BURKE HOSPITALITY MANAGEMENT WHAT WE DO Customers are looking for something unique and Each project has its own unique opportunity, creative. Clients come to David Burke Hospitality its own customer profile and specific menu Management looking to enhance the entire food requirements that fit just right. David Burke service experience. Hospitality Management’s approach to planning ensures that every project delivers just the right From interior design to full service restaurant experience at exactly the right time. management, chef training and unique menu design, David Burke Hospitality Management delivers beyond the client’s expectations. We begin with a comprehensive consultation on the goals and objectives of each client, and once the assessment is made, David Burke Hospitality Management delivers a need based turnkey solution. OP Cheese Popovers sweet cream butter APPETIZERS s Nake d Oysters* red wine mignonette , ½ dz 1 dz Oyster & Crab* served orange segments, red wine mignonette (5) Tuna Tartare Parfait* soy ginger, avocado, snow peas potato crisps Lobster Dumplings chili oil, tomato miso, preserved lemon Pretzel Crab Cake aji pepper aioli, rhubarb jam, rice pearls Burrata Cheese black figs, tomatoes, asparagus, prosciutto, pine nuts, basil balsamic Kale & Romaine Caesar crispy parmesan, croutons, lemon, olive oil Classic Caesar crispy parmesan, croutons, lemon anchovy dressing Artichokes & Arugula Salad fresno chilis, raisins, ricotta salata, white balsamic vinaigrette Pistachio Duck Dumplings duck consommé, spring onions, morel mushrooms, chilis PIZZA Margherita basil, mozzarella Spicy Lobster basil, preserved lemon, tomato, mozzarella Sausage chorizo, nduja, prosciutto, mozzarella, tomatoes PASTA Wild Mushroom Cavatelli short rib, broccolini, spring peas, roasted garlic Garganelli Bolognese spring onion, carrots, fava beans, parmesan reggiano Spinach & Ricotta Cheese Raviolis sundried tomatoes, spring peas, crispy mozzarella MAINS Salmon Steak asparagus, sundried tomatoes, artichokes, meyer lemon butter sauce 34 Roasted Branzino artichoke puree, tiny ratatouille vinaigrette 34 Scallops & Octopus “Veracruz” tomato, olives, capers, broccoli 36 Lamb Chops basmati rice, cauliflower, spring peas, moroccan glaze 39 Woodfired Chicken pesto mashed potatoes, garlic jus 29 Smoked Spareribs prawns, creamy polenta, corn succotash, crispy onion rings 39 Skirt Steak* polenta fries, pickled onions, mushrooms chimichurri 34 Surf & Turf* petit filet mignon, lobster tail, roasted local mushrooms 59 7 oz. Petite Filet Mignon 39 16 oz. Brox,s” Bone in Filet Mignon 59 DB “SALT AGED BEEF”* Each project has its own unique opportunity, its own customer profile David Burke Himalayan Salt Aging: Patent US 7,998,517 B2 12 oz. Dry Aged New York Strip 49 20 oz. Dry Aged Rib Eye 59 and specific menu requirements that fit just right. 8 oz. Dry Aged Burger aged cheddar, english muffin, LTO 21 choice any 2 sides 34 oz. Dry Aged Porterhouse - For 2 130 34 oz. Bone in Chateaubriand – For 2 120 SIDES 8 each, 3 for 21 spring onions and mushrooms cream spinach, puff pastry roasted asparagus whipped potatoes, basil oil garlicky spinach and carrots hipster fries – bacon, shishito peppers 6 4 7 *This item may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. OPERATIONS MANAGEMENT AND ACCOUNTING David Burke Hospitality Management offers a Our restaurant accounting subject matter experts turnkey comprehensive financial management assist with financial analysis, cost adjustments, system for all types of food and beverage outlets. vendor negotiation and account reconciliation. Each venue