Director: Ignace Lecleir
Daniel Boulud was born in France and was 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, Daniel went on to train under some of the country's most renowned chefs such as Roger Vergé, Georges Blanc and Michel Guérard. Following two years as chef in some of Copenhagen's finest kitchens, Daniel made his way to the United States where his first position was as Chef to the European Commission in Washington, DC. Next, Daniel went on to open the Polo Lounge at the Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel 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.
1n 1993, Daniel Boulud opened his own much-heralded DANIEL on Manhattan's Upper East Side. Here his inspiration remains the seasonal ingredients drawn from the best local purveyors. Since its opening, DANIEL has been awarded four stars by the New York Times and rated one of the ten best in the world by The International Herald Tribune.
In September 1998 Daniel Boulud opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent and eclectic menu welcoming Manhattan's café society to a spot with the cosmopolitan chic of a Parisian rendez-vous.
In December of the same year, the chef-restaurateur relocated DANIEL to its new Venetian renaissance inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. To ensure the excellence of his cuisine, Daniel Boulud has established a kitchen brigade trained in the French tradition respecting the techniques, hierarchy and discipline of their trade.
Chef Daniel Boulud's ambition is to offer each client a memorable dining experience, memorable for the indisputable quality of the ingredients, expert preparation and beautiful presentation. Daniel celebrates each season's most glorious ingredients and reveals their delicious flavors on the daily market-inspired menus and interpretation of classic recipes.
Daniel Boulud earns coveted three Michelin stars for Daniel
Daniel’s flagship, the French eatery on the upper East Side has been awarded the top accolade of three stars in the city’s 2010 Michelin guide.
His restaurant has joined Jean Georges, Le Bernardin, Masa and Per Se in the guide’s list of top eateries bringing New York’s three-star restaurants to five.
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