David Burns
David Burns, a Chicago native, began his dream of becoming a chef just out of high school. He attended Kendall College and graduated in 1994. Chef David began his career with the Hotel Nikko in Chicago, working under Jean Pierre Henry in all the departments from pastries to banquets. From there, David worked as a line cook at Le Bouchon with Jean Claude Poilevey and worked his way up to sous chef. He then moved to Atlanta during the 1996 Summer Olympics and worked under Jean Banchet at Riviera Restaurant. In 1997, David moved back to Chicago and worked at the Ritz Carlton Dining Room under Chef Sarah Stegner.
In the summer of 1998, David was offered an opportunity by Jean Claude Poilevey to become a chef at La Sardine, a French Parisian Cafe, the sister restaurant of Le Bouchon. Chef David was at the helm of the kitchen until 2001.
In 2001, David was intrigued by another offer to become Executive Sous Chef with Levy Restaurants, on the opening of their first hotel venture, Cerise Restaurant, located in the Conrad Hotel (formerly Le Meridien Hotel). In 2003, David became Executive Chef of the hotel, managing all food and beverage areas which included Cerise, banquets, private dining, Le Rendezvous Lounge and the Terrace in the summertime. In the spring of 2006, David began a new chapter in his career when he became Executive Chef for Wrigley Field.
|