Jim Burke was an award-winning chef, beloved teacher, and mentor.
At Jenkintown High School, Jim was elected Student Council President, captain of the basketball, football, and baseball teams, and earned the Scholar/Athlete award his senior year. He graduated from Franklin & Marshall College in 1995 with a BS in Economics.
Jim’s career in the culinary arts began with apprenticeships at several notable restaurants in Philadelphia and Michelin-starred restaurants in Italy. In 2006, Jim and his wife, Kristina, opened their own Philadelphia restaurant, JAMES, and earned awards and accolades including:
- Three Bells for JAMES in 2007 by Philadelphia Inquirer’s Craig LaBan
- Top Chefs in Philadelphia Style Magazine 2007
- Best entree (Risotta Alla Kristina) by Food & Wine Magazine 2007
- One of ten “Best New Chefs” in the U.S. by Food and Wine Magazine 2008
- Top Ten Restaurants in Philadelphia Magazine (including #3 ranking in 2009)
- James Beard “Best Chefs” semifinalist 2008, 2009, 2010
- One of 12 U.S. chefs chosen to compete in the Bocuse d’Or in New York in 2010.
After JAMES, Jim was the Executive Chef at a number of restaurants in Philadelphia and New York City and taught at Drexel University’s Culinary Arts program. His last position was Executive Chef at Wm. Mulherin’s Sons restaurant in Fishtown and Culinary Director for Method Co.
In August of 2022, Jim lost his two-year battle with stage 4 lung cancer — a rare EGFR-positive lung cancer that affects non-smokers. During his treatment, Jim and his wife raised more than $105,000 for the LUNGevity Foundation, providing funding for lung cancer research.
Jim is survived by his wife, Kristina; his children, Daniel and Sadie; his siblings, Laura Burke Lloyd, Jennifer Burke Purtell, and Dylan Burke; and his mother, Diane Burke. He was predeceased by his father, Dr. James F. Burke, Jr.