The new restaurant, Le Poisson by Chef Thomas Burke, which opened in March is now in the process of relocating to a new location. As of Saturday, Chef Thomas Burke is no longer working with the restaurant’s investor team at the former La Cremaillere. The decision was made when restaurant investors decided to return to the former restaurant name and concept.
“After a difficult discussion with my partners, we’ve decided to move in different directions,” said Chef Burke. He continued, “We both wanted to make changes that didn’t align but what is important is that we remain on good terms. I’ve enjoyed working with the team at La Cremaillere over the past few years and wish this establishment all the best. Although it didn’t work out, launching my first restaurant was a rewarding experience. I am grateful to my investors for their support, mentorship, and encouragement, and I plan to leverage these experiences as I embark on my next chapter. Stay tuned!”
During Chef’s Burke time at La Cremaillere, his work was recognized by the Michelin Guide. His culinary focus was French fine dining which he evolved to cuisine inspired by the coastal regions of France with the Le Poisson rebrand. For updates please follow Chef Thomas Burke on social (https://www.instagram.com/
About Chef Thomas Burke
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 shines through with his creative and artistic takes on traditional and new plates. He led the reopening of La Cremaillere in 2022 and was recognized two years in a row by the Michelin Guide. His first restaurant as Managing Partner, Le Poisson by Chef Thomas Burke, opened in March 2024 at the former location of La Cremaillere.
