Executive Chef Pedro Avila
David Burke Prime's Executive Chef, Pedro Avila, joined the team at Prime in the Summer of 2012. Educated in the culinary arts and raised in the heartland, Chef Avila has extensive experience working the line and directing operations at superior steakhouses across the country. He was a sous chef at Biggs Steakhouse, Seafood & Wine Cellar in Chicago before moving over to the Smith and Wollensky Steakhouse group. While a sous chef at the Chicago location, he was also called on to help open the group's Boston and Houston locations. In 2006, he joined the Craveable Hospitality Group, formerly the David Burke Group, as an Executive Sous Chef at David Burke Primehouse in Chicago. There he oversaw the now-patented dry-aging process of thousands of steaks and cuts of meat in the restaurant's on-premises dry-aging room. As Executive Chef at David Burke Prime at Foxwoods Resort Casino, he now oversees a similar dry-aging room and works closely with his team to create unique dining experiences marked by superior ingredients that are creatively and beautifully prepared.