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Photo by M. Dunea

Daniel Boulud

The French-born chef is known for his Contemporary French cuisine prepared with the finest American ingredients. His restaurants include NYC's Daniel, as well as outposts of Café Boulud in NYC and Palm Beach.

Daniel Boulud Stats:

Born In:
Lyon, France, 1955
Training:
Apprenticeship and work
Mentors/Influences:
Roger Vergé, Georges Blanc and Michel Guérard
First Restaurant Job:
Apprenticeship at Nandron, in Lyon, France
Signature Style:
Contemporary French cuisine prepared with the finest American ingredients and inspired by the rhythm of the seasons
Defining Culinary Moment:
When he decided, in 1993 after six years as executive chef at Le Cirque, to open a restaurant in NYC. With an already important reputation under his belt, Boulud considered returning to his native city of Lyon, France, but happily and wisely chose NYC as the home of his first restaurant.
Favorite Food/Ingredient:
Favorites by season include black truffles, charcuterie, potatoes and pineapple in winter; crayfish, baby peas and morels in spring; tomatoes, corn and lobster in summer; and oysters, wild game birds and white truffles in fall.
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