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CARMINE DI GIOVANNI
Partner & Executive Corporate Chef, David Burke Hospitality Management

Growing up in an Italian American family, Carmine Di Giovanni developed a love of cooking and interest in the culinary world at an early age. Earning his first job in a kitchen at 16 followed by his culinary degree from the New York Restaurant School. His playful yet serious cooking style is rooted in technique and experience he has honed at some of New York City’s top kitchens including two Michelin stars for four consecutive years, along with a three-star rating from The New York Times at Picholine. With numerous Television appearances and a personality made for the cameras, Chef Carmine is a serial Chefpreneur! His menus are exciting, his passion is contagious, and his creative spin on well-executed cuisine is a breath of fresh air in an ever-evolving culinary world.

As partner and corporate chef at David Burke Hospitality Management, Carmine is known as “the stuntman”. His strength in turning visions into reality, Carmine heads up all kitchen operations, menu logistics, training, ensures quality control, and continues to develop chefs in order to uphold consistency throughout the David Burke brand.  Curating with passion and self-motivated drive from his entrepreneurial spirit, Carmine is results driven and delivers hospitality with a smile. He ensures precision and is a critical cornerstone of the Executive Management team in the execution of smooth deal flow management. 

Follow Carmine: @chef_carmine
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PAULA BERNSTEIN
Vice President, Private Events and Marketing Communications, David Burke Hospitality Management

A keystone to the proven success of the powerful effectiveness of the David Burke Hospitality Management brand. Working with varied and unique hospitality partners, Paula is a positive force who pulls together all of the various tentacles to reach an agreed upon goal.

Using 20-plus years of experience as a world-renowned experiential event director and sales manager for multibillion-dollar corporations, Paula employs a valuable, multifaceted skill set that allows her to work seamlessly with clients, unique hospitality companies and their distinctive demographics as well as style of doing business.  Paula’s natural talent as a relationship builder allows her to lead complex individual campaigns for each of their clients as she interacts with different marketing and publishing venues. She uses her creative spirit, her global exposure to different cultures and her passion for the hospitality business to create distinctive, innovative and affective private event solutions while working within and maximizing budget and meeting goals.

As an accomplished leader and intuitive manager, Paula uses her interpersonal and high-level communication skills to motivate and challenge teams to keep all involved engaged and focused on the David Burke Hospitality’s mission and its end goals.

Follow Paula: @pb__events
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RICHARD HAMMEL
Operations Manager, David Burke Hospitality Management

Guest experience driven leader with multi outlet responsibilities.  As a graduate of The Culinary Institute of America, Richie started his hospitality career in the kitchen for years before he moved to the FOH. Thrives on building strong cohesive customer centric teams and well-trained team members for high growth operations.  Revels in new challenges, truly enjoys mentoring and coaching people to rise to any occasion, resulting in meeting and exceeding company expectations.  High energy food and beverage professional with a history of achieving strategic and financial goals.

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STUART MARX
Corporate Pastry Chef, David Burke Hospitality Management

Fascinated by cooking from the time he was 5 years old, Stuart Marx has always possessed a passion for food. He grew up watching chefs like Julia Child demonstrate culinary skills and techniques that he implemented when cooking for family and friends. In 1997, after spending the last fifteen years in the arts and antique business, he decided to pursue his dream and attended New York Restaurant School where he received a degree in Culinary Arts and Pastry Arts.

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