Dinner
Breakfast
Lunch
Brunch
Dessert
Wine
Apatite Cafe has Closed it's Doors for a New Venture! Chef David is now Executive Chef at Soleil, next to the Oasis and will roll out his menu in the beginning of January! Please come and try your old favorites as well as new dishes created by the chef. See you There!
12801 SHOPS PARKWAY, #200
BEE CAVE, TEXAS 78738
(512) 402-1919
www.apatitecafe.com
next to Bodhi Yoga
We will be closing for 5 days in early September to re-model and prepare for our official re-opening to celebrate our new ownership and new look. We will be open for dinner with wine and beer service! We will keep everyone updated! Thank you for everyone's support in our new venture!
APATITE cafe opened its doors in an effort to bring the very best in casual fusion dining to the Austin area. We bring an eclectic mix of fresh and locally produced ingredients that change on a frequent basis. The result is a medley of simple and palate pleasing dishes that combine techniques and flavors that call upon an entire world's culinary diversity.
Apatite Cafe offers extensive catering services.
Please visit our Catering Website for Details!
www.chefdavidburton.com
Gift Certificates are Available
In 1992 David graduated, Summa Cum Laude, from Johnson and Wales University in Charleston, South Carolina. Upon graduation David was recipient of many awards and accolades; Cuisine de Aprenti Award, Silver Key of Excellence, Whos Who in American Universities, as well as, Alpha Beta Kappa for his outstanding academic achievements. Shortly after graduation, Johnson and Wales University offered David a position with the school as a facilitator and teacher at the new Vail, Colorado Campus. . David also taught classes for Colorado Mountain Colleges Culinary Program in the late 90s.During the first year teaching at the Colorado Campus, The Vail Resort Company approached Chef David with an offer to become an Executive Chef for the Resort Company. For the summer months David would be a Culinary Professor and then in the winter months a Chef on Vail Mountain at the exclusive and unassuming Cookshack.
In 1995 David took a leave from the Resort Company to start a consulting business in Florida, where he designed and created several concepts in Boca Raton, Del Rey Beach and Tampa. Davids contributions went from construction, to ergonomic layout, to menu development and production.
In 1997 David returned to the Vail Valley realizing his love for the Rocky Mountain quality of life. The Vail Resort company was quick to offer David a position as Executive Chef of a new club restaurant on Beaver Creek Mountain called Allies Cabin. For the next 8 years David became not only Chef but the General Manager of Allies Cabin. He was given free reign to create other concepts out of this majestic property. Beaver Creek Club Restaurant, Allies Prime Steakhouse, Allies Late Nite Jazz and Blues.
As a reward to Davids passion for the business, the Resort Company had Chef David work jointly with its development department on future restaurant designs. As further reward David was sent to the Greenbrier in White Sulfur Springs, West Virginia to train at the Club Chef Institute, where the worlds best club chefs and managers exchange industry standards and trade information.
Chef Davids tenure in Beaver Creek allowed him to become very involved with the culinary excellence that the Vail Valley is known for. David became a demonstration chef for Bon Appetit Magazine. He represented Beaver Creek in culinary Iron Chef competitions cooking against Internationally known Chefs in the Master Chef Challenges. David was a founding developer of the Taste of Vail Lamb Cook-Off, a chairman for several Taste of Vail events, as well as hosting several Celebrity Chefs and Winemakers during festivals in Beaver Creek.
For several years David volunteered as a mentor at Battle Mountain High for the ProStart Program, a program sponsored by the National Restaurant Association. A program where students compete in an Iron chef format against other schools for enough scholarships to pay for their entire academicl futures. A program that is giving thousands of American teenagers the skills to succeed in life. Battle Mountain High ProStart Teams are National Champions and 8 time Colorado State Champions.
In 2006 David Burton teamed up with colleague and best friend Paul Ferzacca of La tour and Zacca Za!, and started a restaurant development group called Heat Concepts. Partnering with Bruce Yim of Sweet Basil and Certified Master Sommelier Laura Williamson, the four created a major cutting edge concept in Tucson, Arizona called VinTabla. Winner of Best New Restaurant in 2007 . Shortly after, the brutal economic downslide caused the group to disband. David returned to Vail Valley to take the position as Executive Chef of the Brightwater Club.
In 2009 David met his wife Jill and started a family. Since then , David and Family have moved to Austin, Texas where, he and Jill have joined talents to create a wonderful and intimate neighborhood bistro. A platform for Davids food. Located in Bee Cave, Texas is Apatite Café, a precious gem of a restaurant where ingredients are grown locally and paired to create international flavors.
CHEF DAVID BURTON SANCHEZ
CLOSED
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