Drifthouse Restaurant is the newest culinary experience from celebrity Chef David Burke, in partnership with the Stavola Family. The New American restaurant is located on the second level of the Driftwood Cabana Club offering superb views of the Atlantic Ocean and sunset views over the Shrewsbury River. Drifthouse will be open year round to the public; dinner is served daily with a happy hour at the bar and lounge. Drifthouse will also offer a private dining room and, in season, outdoor deck dining. The kitchen is led by Executive Chef Robert Burke, David’s brother.
Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned Chef David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques.
A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving 3 Stars from the New York Times at the River Café. Burke was then chosen by his peers to represent the USA at The International Culinary Competition and won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur. The only American to ever achieve this honor. Burke also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique. Burke remained Executive Chef at the River Café till 1992.
As a culinary pioneer, Burke’s innovations and revolutionizing techniques appear on menus all over the world, including Pastrami Salmon (now available through Acme Smoked Fish), flavored oils and tuna tartare, Gourmet Pops, ready-to-serve cheesecake lollipops. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks for up to 100 days and led to the citing of David Burke’s Primehouse in Chicago as the number one steakhouse in Chicago and the United States.
Over the years, Chef Burke has become one of the most recognized chefs on television, including appearances on two seasons of Top Chef Masters, guest spots with Rachael Ray show, NBC’s TODAY Show, Fox and Friends, Bloomberg's small-business television series The Mentor, Elvis Duran and the Moring Show, and more. In addition, Burke has published two cookbooks, Cooking with David Burke (1999) and David Burke’s New American Classics (2006) co-written by Judith Choate.
Robert was the Executive Chef at Ama Ristorante and is now Executive Chef of Drifthouse by DB. He got his start at the legendary proving ground for many celebrity chefs— The River Café in Brooklyn. Since that time, Chef Burke has worked with many iconic modern chefs, including Michael Mina, Charlie Palmer and Robert’s brother, David Burke. Chef Burke has opened several restaurants across the country and for several years he was Executive Chef at the prestigious private country club, Richmond County Country Club.
Chef Burke is known for his creative techniques that showcase both seasonal ingredients and local fl avors whenever available.