Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.
Daniel Boulud’s New York City restaurants include DANIEL, a three Michelin star Relais & Châteaux member; the elegant one Michelin star Café Boulud with its adjacent Bar Pleiades; the more casual db Bistro Moderne; Bar Boulud and DBGB Kitchen and Bar. His Manhattan destinations on the Upper West Side opened in May 2011, Boulud Sud, a Mediterranean themed restaurant, and Épicerie Boulud, an eat-in and take-out market and café offering house-made charcutierie, salads, soups, sandwiches, artisanal cheeses, bread and pastries, ice cream and more.
Beyond Manhattan the chef has created Café Boulud in Palm Beach and db Bistro Moderne in downtown Miami, Florida. The Chef has extended his culinary reach internationally with Maison Boulud in Beijing’s Legation Quarter and a new db Bistro Moderne at Singapore’s Marina Bay Sands. Bar Boulud, his first restaurant in the United Kingdom opened in London’s Mandarin Oriental in May 2010. In 2012, two new partnerships were forged with legendary names in hospitality, when Daniel Boulud and his restaurant management team opened a Café Boulud in Toronto’s Four Seasons hotel and a Maison Boulud in Montréal’s Ritz-Carlton. Daniel will return to Vegas in partnership with the The Venetian® Las Vegas in early 2014 with a DBGB Kitchen & Bar restaurant.
Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” In addition, he has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by theInternational Herald Tribune, has earned three Michelin stars, a coveted four star rating from The New York Times, Wine Spectator’s “Grand Award” and is ranked eighth among Restaurant Magazine’s “World’s 50 Best Restaurants.” The Chef’s culinary style is reflected in his eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his “After Hours with Daniel” television series.