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 at superior steakhouses. 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 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 creates a unique dining experience marked by superior ingredients that are creatively and beautifully prepared.