Daniel Boulud
Chef Daniel Boulud was born in France and raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking.
After being nominated as a candidate for best cooking apprentice in France, Bouloud went on to train under renowned chefs such as Roger Verge, Georges Blanc and Michel Guerard. Following two years in Copenhagen where he worked as a Chef in some of the city's finest kitchens, Bouloud made his way to the United States. His first position was as Chef to The European Commission in Washington, DC. He next opened the Polo Lounge at The Westbury Hotel and later Le Regence at the Hotel Plaza Athenee in New York City. From 1986 to 1992, he served as Executive Chef at New York's Le Cirque; during his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.
In 1993, Boulud opened his own much-heralded restaurant DANIEL on Manhattan's Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated "one of the ten best restaurants in the world" by the International Herald Tribune.
In September 1998, Boulud opened Cafe Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Cafe Boulud is a French restaurant with an international accent welcoming Manhattan's cafe society to a spot with the cosmopolitan chic of a Parisian rendezvous. In December of the same year he relocated DANIEL to its new Venetian renaissance-inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since the restaurant's re-opening, Boulud has been named Chef of the Year by "Bon Appetit" magazine, and the restaurant has received "Gourmet" magazine's coveted "Top Table" award. On March 14, 2001, New York Times restaurant reviewer William Grimes awarded DANIEL a coveted four-stars. A second Cafe Boulud is planned to open in Palm Beach's Brazilian Court Hotel in Summer 2003. In June 200, Bouloud opened DB Bistro Moderne in the City Club Hotel on West 44th Street. DB is a casual and contemporary restaurant in the heart of midtown and just steps from the theater district. Here Daniel Boulud's latest menu offers updated bistro cooking rooted in French tradition.
Bouloud's other endeavors include Feast & Fetes, the exclusive catering department of DANIEL and his private stock line of Caspian caviar and smoked Scottish salmon offered via direct mail. Bouloud was one of the founding partners of Payard Patisserie & Bistro and sold his interest in business to Francois Payard in September 2000.
Boulud is also one of seven renowned chefs whose recipes are featured in the FiveLeaf line of foods prepared using a technique called 'sous-vide'. In this special process fresh ingredients are slowly cooked and flash frozen to insure optimal quality. The cooking technique allows ingredients' juices and flavors to blend together as if they had just been prepared. Serving-size portions of FiveLeaf dishes are distributed by Omaha Steaks.
Bouloud is the author of several books, including "Chef Daniel Boulud Cooking in New York City," "Daniel Boulud's Cafe Boulud Cookbook," "Cooking with Daniel Boulud," and his latest work, "Letters to a Young Chef." He also pens a bi-monthly column in "Elle Decor" magazine.
Chef Daniel Boulud was born in France and raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking.
After being nominated as a candidate for best cooking apprentice in France, Bouloud went on to train under renowned chefs such as Roger Verge, Georges Blanc and Michel Guerard. Following two years in Copenhagen where he worked as a Chef in some of the city's finest kitchens, Bouloud made his way to the United States. His first position was as Chef to The European Commission in Washington, DC. He next opened the Polo Lounge at The Westbury Hotel and later Le Regence at the Hotel Plaza Athenee in New York City. From 1986 to 1992, he served as Executive Chef at New York's Le Cirque; during his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.
In 1993, Boulud opened his own much-heralded restaurant DANIEL on Manhattan's Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated "one of the ten best restaurants in the world" by the International Herald Tribune.
In September 1998, Boulud opened Cafe Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Cafe Boulud is a French restaurant with an international accent welcoming Manhattan's cafe society to a spot with the cosmopolitan chic of a Parisian rendezvous. In December of the same year he relocated DANIEL to its new Venetian renaissance-inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since the restaurant's re-opening, Boulud has been named Chef of the Year by "Bon Appetit" magazine, and the restaurant has received "Gourmet" magazine's coveted "Top Table" award. On March 14, 2001, New York Times restaurant reviewer William Grimes awarded DANIEL a coveted four-stars. A second Cafe Boulud is planned to open in Palm Beach's Brazilian Court Hotel in Summer 2003. In June 200, Bouloud opened DB Bistro Moderne in the City Club Hotel on West 44th Street. DB is a casual and contemporary restaurant in the heart of midtown and just steps from the theater district. Here Daniel Boulud's latest menu offers updated bistro cooking rooted in French tradition.
Bouloud's other endeavors include Feast & Fetes, the exclusive catering department of DANIEL and his private stock line of Caspian caviar and smoked Scottish salmon offered via direct mail. Bouloud was one of the founding partners of Payard Patisserie & Bistro and sold his interest in business to Francois Payard in September 2000.
Boulud is also one of seven renowned chefs whose recipes are featured in the FiveLeaf line of foods prepared using a technique called 'sous-vide'. In this special process fresh ingredients are slowly cooked and flash frozen to insure optimal quality. The cooking technique allows ingredients' juices and flavors to blend together as if they had just been prepared. Serving-size portions of FiveLeaf dishes are distributed by Omaha Steaks.
Bouloud is the author of several books, including "Chef Daniel Boulud Cooking in New York City," "Daniel Boulud's Cafe Boulud Cookbook," "Cooking with Daniel Boulud," and his latest work, "Letters to a Young Chef." He also pens a bi-monthly column in "Elle Decor" magazine.
