Daniel Boulud

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 Michelin starred Relais & Châteaux member; the elegant one Michelin star Café Boulud with its adjacent Bar Pleiades; the more casual db Bistro Moderne; three adjacent Upper West Side locations including the charcuterie-centric Bar Boulud, a Mediterranean themed restaurant, Boulud Sud, and Épicerie Boulud, an eat-in and take-out market and café; DBGB Kitchen and Bar on the Bowery is the chef’s relaxed downtown restaurant where the French brasserie meets the American Tavern.

Outside of New York, the chef’s cooking is found in London, Singapore, Toronto, Montréal, Miami, Palm Beach, Washington DC, Boston and Las Vegas.
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.” 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 the International Herald Tribune, has earned two Michelin stars and Wine Spectator’s “Grand Award.”

Beside supporting many great causes, he is also the co-president of Citymeals on Wheels in New York and chairman of Ment’or BKB, a foundation helping young chefs in America and training the Bocuse d’Or Team USA.

Daniel Humm

Daniel Humm is the chef/co-owner of Eleven Madison Park and The NoMad and NoMad Bar at The NoMad Hotel. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.

A native of Switzerland, he was exposed to food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.

Over the course of Daniel's tenure, he and Eleven Madison Park have received numerous accolades, including four stars from The New York Times, six James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and a top spot on the San Pellegrino list of the World's 50 Best Restaurants. In 2011, Daniel and partner Will Guidara purchased Eleven Madison Park from Union Square Hospitality Group, and the following year also opened the critically acclaimed NoMad. Since its opening, The NoMad has garnered three stars fromThe New York Times, one Michelin Star, and a James Beard Foundation Award.

Together with Will, he is the author of Eleven Madison Park: The CookbookI Love New York: Ingredients and Recipes, and The NoMad Cookbook .

Edouard Loubet

It was at Moulin de Lourmarin that twenty-four year-old Edouard Loubet received his first Michelin star, making him the youngest chef to ever receive this honor in France. He quickly received his second, and then third stars soon after. In 2007, the restaurant and its three stars were transferred to La Bastide de Capelongue. Here, Edouard Loubet became a Grand Chef Relais & Château, received his fifth toque and a score of 18/20 from Gault & Millau, and was titled “Chef of the Year” in 2011.

“In each dish, I aspire to reveal the most authentically-flavored ingredients in order to revive recognizable tastes and memories from my childhood.” This quote embodies the essence of Loubet’s cuisine: one part reveals his childhood Savoie roots, while the other shows his love of Provence. Loubet draws inspiration from each moment in life, creating and imagining each dish to be sensitive, generous, and full of emotion. Living around and in nature, Chef knows that the best products are the most simples ones; those that you find walking along a country path, in the hills of Luberon, in his kitchen garden, or at local markets. 

He especially enjoys working with herbs, plants and vegetables in their entirety: buds, bark, leaves, flowers, and roots—“the taste comes from the inside.” Following this nature-centric philosophy, Loubet shares a secret with us: “Listen to nature; it is characterized by spontaneity and harmony.”

Provence produces a rich bounty of these ingredients with its exceptional climate and well-marked seasons. In Luberon, they count 6 seasons total around which La Bastide’s menus rotate: one winter and summer, two springs and two autumns.

Gregory Stawowy & Yun Young Lee

Gregory Stawowy was raised in Burgundy by his mother and grandmother. The family moved around to several different regions of France before settling down in La Rochelle. It was there, at the hotel school of La Rochelle, that he began his professional career at fifteen years old. Between 1994 and 1996, Stawowy interned with Mr. Richard Coutanceau, who helped him receive his “CAP de Cuisine,” a culinary diploma certifying professional-level aptitude for cuisine. In 1998, Stawowy ambitiously sent his resume to Restaurant le Louis XV in Monaco, a three-star Michelin restaurant, and he was awarded a place in Alain Ducasse’s company. He spent two years working at the restaurant and refers to his time there as “one of the most memorable gastronomic experiences” of his life.

He then helped Pierre Gagnaire open a restaurant, where he learned about the process of an opening, and expanded his ability to organize and create new dishes, tastes and textures. The restaurant received a Michelin star. In 2005, Stawowy moved to New York where he met the great Daniel Boulud. He was fascinated by the incredible energy and non stop movement at DANIEL, whose convivial and generous spirit rubbed off on Stawowy and he soon joined DANIEL as Sous Chef. In 2007, he was promoted to executive sous chef in the company, and his hard work helped the restaurant achieve the highest honor an American restaurant can receive: they were ranked the eighth best restaurant in the world in 2010, received four stars from the New York Times, and three Michelin stars.

Stawowy met his future wife, Yun Young Lee, in the kitchens of Daniel Boulud. She successfully positioned herself to junior sous-chef and upon returning to France with Gregory in 2012, worked in the kitchens of La Scène in the Prince de Galles hotel in Paris. They received their first Michelin star in February 2015. In the autumn of 2015, Gregory and Yun moved to Lyon to open Le Suprême with the help and support of their culinary mentors and friends Daniel Boulud and Daniel Johnnes. The restaurant opened its doors on October 6, 2015 and is becoming a very sought-after table in Lyon.