Chef Bios: Daniel Boulud
Daniel Boulud was born and raised in Saint-Pierre de Chandieu, France on his family's farm. At age 15, Boulud was a finalist in France's competition for the Best Culinary Apprentice. Soon after, he went on to train with Roger Verge, Georges Blanc, Michel Guerard. Next, he went to Copenhagen, where he worked in some of the city's finest restaurants over the next two years.
Boulud's first job in the United States was as chef to The European Commission in Washington, DC. He then served as executive chef at Le Cirque from 1986 to 1992. In 1993, Boulud opened Daniel in New York. In 1998, he opened Cafe Boulud, a restaurant meant to honor his grandparents. DB Bistro Moderne was then opened in 2001, on the ground floor of the City Club Hotel. Bar Boulud opened in 2008, as a casual wine bar across from Manhattan's Lincoln Center. Today he has more than ten restaurants in New York, Miami, Palm Beach, Vancouver, London, Singapore, Beijing, Montreal, and Toronto.
QUICKFACTS:
Culinary Style: French-American
Restaurants: Daniel, Café Boulud (2), DB Bistro Moderne (2), Bar Boulud, Maison Boulud, Boulud Sud Epicerie, Boulud, Lumière, DBGB Kitchen & Bar, Bar Pleiades
Signature Dishes: Crisp Paupiettes of Sea Bass in Barolo Sauce; Creamy Oyster Velouté with Lemongrass
Born: 1955
DID YOU KNOW?
Daniel Boulud publishes a bi-monthly column in Elle Decor magazine called "Daniel's Dish."