The David Burke Group named Hilary Ambrose as the new executive chef of David Burke at Bloomingdales, also known as “Burke in the Box.” In his new role, Ambrose brings creativity and management expertise to David Burke’s Group’s Midtown Manhattan outpost, which now features updated décor, a convenient take-out
“grab-and-go” layout, and spacious dining following a month-long renovation.
Ambrose now oversees the kitchen at David Burke at Bloomingdales, the dual-concept restaurant offering the stylish, full-service cafe on one side, and the convenient eat-in/take-out concept on the other. With a diverse culinary resume, Ambrose has an eclectic perspective to the position, embracing many aspects of his training through the variety of dining experiences offered to diners.
Ambrose joins the David Burke Group from Michelin-starred restaurant Junoon, where he served as executive sous chef. Before Junoon, Ambrose worked in a variety of different New York City restaurants and hotels including: Umami Burger, Parlor, the Eventi Hotel, and Michelin-starred restaurant, Bouley. He also held a position as the group chef/culinary director of Eclipse Restaurant & Bar Group in Hong Kong and Macau, where he was responsible for seven subsidiary restaurants. Ambrose received his education at The Antigua & Barbuda Institute of Technology in Antigua, followed by an apprenticeship at Carlisle Bay, a five-star hotel in Antigua.
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