Born on 25 March 1955 in Saint-Pierre de Chandieu, France, Grand Chef Relais & Châteaux Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Toronto, London, Beijing, and Singapore. He is best known for Daniel, his 3-Michelin starred restaurant in New York City, and his unique culinary style which applies French techniques to the finest seasonal American ingredients.
Growing up outside of Lyon, chef Boulud trained under renowned French chefs, Roger Vergé, Georges Blanc and Michel Guérard. Boulud made his reputation in New York, first as a chef and most recently a restaurateur. His restaurants include Daniel, Café Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, and Boulud Sud in New York City.
In 1993, Boulud opened his first restaurant, restaurant Daniel in Manhattan's Upper East Side. Restaurant Daniel relocated to a new home in 1998, a Venetian renaissance-inspired setting at Park Avenue and 65th Street. The original Daniel was re-launched as the Café Boulud.
He opened a more casual restaurant in the theater district of Manhattan in 2001: db Bistro Moderne. A sister db Bistro Moderne is in both Vancouver and at the prestigious Marina Bay Sands resort in Singapore.
Restaurant Daniel, chef Boulud’s flagship concept in New York City, was awarded three Michelin stars in the 2010. In addition, Daniel's New York restaurant was awarded 19 points out of 20 on the restaurant rating system invented by fellow Frenchman André Gayot of GAYOT.com. In January of 2013, Daniel NYC was inducted into Culinary Hall of Fame.
Daniel Boulud works to support several charities focusing his efforts on hunger relief and culinary education. He has been an active member of the board of directors of Citymeals-on-Wheels, a non-profit organization that provides home-delivered meals to homebound elderly in New York City.
What was your most moving culinary experience?
It was last year - my best friend's 60th birthday. We flew to New Zealand. It took us 24 hours to get there, three days there and back. But it was worth it: We cooked the most amazing langoustines from the deep sea, grilled them over a fire, and followed with a roasted leg of lamb, all with great wines. The meal was very humble and simple, but delicious.
The most amusing kitchen incident you ever witnessed?
One Halloween a practical joker arrived at the restaurant as a huge gorilla. He walked into the restaurant in a gorilla suit. We weren't sure whether or not to serve him, but we did and after the first course he went home and changed.
Your best piece of advice for amateur chefs?
Try to cook a one pot meal: a stew, vegetables, a roast--some dish that has all the ingredients in it for the meal. That's how I cook on Sunday.
- 3 Michelin stars
- Best Chef of New York City, James Beard Foundation, 1992
- Outstanding Chef of the Year, James Beard Foundation, 1994, Restaurant Daniel
- Outstanding Restaurateur, James Beard Foundation, 2006, Restaurant Daniel
60 East 65th Street
10065 United States
+ 1 212 288 0033
Pictures © Daniel NYC