Virtual flavours – the fall of a promising experiment

Award winning chef, author, inventor, restaurateur and entrepreneur, David Burke continues to redefine modern American cuisine as he takes his genius from the kitchen to product development laboratory. This effort led to the development of Flavor Spray and the Flavor Spray Diet.

Trained at the Culinary Institute of America and in the kitchens of some of France's greatest chefs, David was the first non-Frenchman to win France's highest cooking honor, the Meilleurs Ouvriers de France Association medal and diploma. David has served as executive chef at some of New York's most celebrated restaurants, including The River Café, Park Avenue Café, O.N.E. CPS and most recently davidburke&donatella in New York City.