Last year, the Michelin Guide recognized Chef Thomas Burke’s culinary talents highlighting his “clear reverence for ingredients.” He was also applauded by the Guide for bringing a “delicious balance to the fore with imagination and razor-sharp execution.” The review was the result of a visit to La Cremaillere in Bedford, New York, and motivated investors to invite Chef Burke to become a Managing Partner of the restaurant. He joined the team at La Cremaillere in early 2022 when he was hired by the new owners to reopen the iconic restaurant located in a 1750s farmhouse. This past March, Chef Burke transformed the space, made edits to its concept, and reopened the restaurant as his own. Le Poisson by Chef Thomas Burke is his first restaurant.
Chef Thomas honed his skills in the kitchens of several Michelin-starred restaurants including Le Bernardin and Aureole in New York City, Boulevard in San Francisco, and The French Laundry in Napa Valley. He came to La Cremaillere after completing a stint as an Executive Chef for the Charlie Palmer Collective, renowned for excellence in food and hospitality throughout the country. Chef Burke's passion for cooking started at a very early age and continues to shine through as his creative and artistic takes on traditional and new plates continue to develop. He grew up in lower Westchester and started working in local restaurants when he was only 14 years old. His boss at the time, a former chef for the Ritz-Carlton, noticed his ability and gave him advice to pursue a career as a chef. When Chef Thomas was 19 he participated in a three-month stage (internship) at Blue Hill at Stone Barns exposing him to the world of fine dining. After politely declining a job offer at the renowned award-winning restaurant, he moved to San Francisco and set up trails (trial internships) at top Michelin Star establishments. He stayed on the West Coast for a few years before returning to work at the aforementioned restaurants in New York City.
The 77-year history at La Cremaillere is mixed with highs and lows and includes a scandalous bankruptcy and closure before the new owners reopened the space during the pandemic. Once Chef Burke became the new Managing Partner he decided to reintroduce the restaurant under a new seafood-forward concept. The restaurant underwent a month-long closure following a sold-out Valentine’s Day dinner and reopened as Le Poisson by Chef Thomas Burke with a new bar/lounge space called, Petit Salon. New carpeting was added to the main dining room and private dining rooms, the ceiling was painted light blue, and new accessories along with custom art and vintage oil paintings were swapped in. Beloved pieces from the original decor motif were brought upstairs to a room that is now available for private dinner parties. Murals of countrymen in their regional costumes remain in the main dining room that were hand-painted in the late 60s. There are rumored plans to turn this upstairs memorabilia room into a VIP private dining space under the name La Cremaillere Prive although this room is now used on weekends when the restaurant is fully booked.
The decision to rename the restaurant set in a historical landmark building was inspired by Chef Burke’s desire to evolve the restaurant’s cuisine and love for seafood. His new menu is inspired by the coastal regions of France and caters to a wider audience. The same classic fine dining remains in the space although his new walk-in friendly bar/lounge offers a separate menu and a more relaxed and social vibe. There are two “champagne and caviar” experiences on the menu along with a list of items from the raw bar, a few salads, hamachi tartare, and Long Island duck confit. The space also has an independent sound system and plays a more modern playlist of upbeat music. It is a place to enjoy a drink after work, before or after dinner, and also meet with friends for a quick bite. Since opening, it has become an instant hit and alternative for locals who don’t want to drive to downtown Greenwich.
Le Poisson’s menu is a mix of a la carte and prix-fixe options that are made with the finest seasonal ingredients. Dishes like tuna carpaccio, hamachi tartare, Maine lobster, porterhouse steak, shrimp cocktail, and an over-the-top seafood tower were available on the opening menu. Chef Thomas developed a strong connection to farm-to-table cuisine while working in San Francisco and created relationships with the fishermen, farmers, and winemakers. His guests not only have access to the best ingredients but also The Reserve Wines of Le Poisson. This wine list is exclusively available to Chef Thomas from the cellar of a local private collector and is of exceptional provenance. All wines have been inspected and boast full fill levels, stunning color, and perfectly retained corks. Many of these wines are rare and of extraordinary vintages such as the 61’ Mouton Rothschild, 1970 Mayacamas, and the 82’ Chateau Latour. Several vintages of Chateau Petrus can also be found on this list. The wines are all stored in the subterranean cellar that is both temperature and humidity-controlled at the restaurant.
And, make sure to save room for dessert. The in-house pastry chef joined the team after 20 years at the iconic La Panettiere in Rye, New York and he has perfected the art of the soufflé along with a list of other picture perfect French pastries and cakes.
Beyond showcasing over a decade of experience and training at Michelin Star restaurants on his Westchester-based menu, Chef Thomas is passionate about mentoring and developing his team to enable himself to open new restaurants in the area. The combination of working at every kitchen station under the best chefs in the world has molded him into a leader and now restaurant owner and mentor. During a podcast interview, he recounts an experience at Le Bernardin where Chef Massimo Bottura visited the restaurant and entered the kitchen to share some words of inspiration with the staff. This experience was moving and motivated Chef Thomas to continue on his career journey amid an intense and challenging atmosphere. He later went on to work for Chef Thomas Keller at The French Laundry. To hear more about his extraordinary experience at one of the #1 dining destinations in the country look for the Cultivated by Caryn show wherever you listen to podcasts.
Visit Le Poisson for dinner Wednesday through Sunday and for Sunday Brunch. To view menus and to book a reservation please visit Le Poisson by Chef Thomas Burke online (poissonny.com).
Chef Thomas honed his skills in the kitchens of several Michelin-starred restaurants including Le Bernardin and Aureole in New York City, Boulevard in San Francisco, and The French Laundry in Napa Valley.