Chef David Burke joins Kerri for a conversation about what it really means to cook with creativity, run restaurants with staying power, and create food that people actually remember.

From his signature bacon and lobster dumplings at Seahawk Prime to his decades in New York, New Jersey, and Florida restaurants, David shares how innovation, hospitality, pressure, and personality all come together on the plate.

They talk about the balance between creativity and consistency, why restaurants need to create “postcards” in a guest’s memory, what makes a dining experience unforgettable, and how Birdies brings a more casual, playful energy alongside Seahawk Prime. Plus, David shares stories from Iron Chef, Guy Fieri, Emeril, Jersey music legends, and the celebrity phone call that actually happened during the episode.

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