Chefs at La Paulée de New York 2019

Chef d'Honneur Daniel Boulud will lead a brigade of some of the world's finest chefs.

Daniel Boulud, DANIEL New York City

David Kinch, Manresa Los Gatos, CA

Melissa Rodriguez, Del Posto New York City

César Troisgros, Maison Troisgros Roanne, France

Daniel Boulud


DB_Portrait_0558_a by T. Schauer.jpg

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside 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 Saint-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 his flagship DANIEL (1993), Relais & Châteaux member; the elegant one-Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011). Épicerie Boulud (2011), with locations across from Lincoln Center, within The Plaza Food Hall and in the Oculus World Trade Center, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world.

Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003), DBGB Kitchen and Bar at Washington’s CityCenterDC (2014), Bar Boulud in Boston’s Mandarin Oriental (2014) and most recently, a second outpost of Boulud Sud in downtown Miami (2018). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012).

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 multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style and reverence to mentorship is reflected in ten books, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013), My Best: Daniel Boulud (Ducasse Books, 2014) and a recently updated version of Letters to a Young Chef (Basic Books, 2017).

David Kinch



David Kinch has forged a distinctive culinary career path leading to the opening of Manresa and putting him at the forefront of new contemporary California cuisine. Kinch’s driving force for his daily work remains the satisfaction he gets from cooking. “Very simply, I love doing this,” he says. “My great pleasure is people being incredibly happy with their experience at the restaurant.” Kinch’s culinary philosophy is fostered by the terroir, or the “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he has studied around the world.

Although he was born in Philadelphia, Kinch was raised in New Orleans, a city with a rich and distinctive culinary history that had a lasting impact on him. His first job was in a restaurant kitchen at the age of 16 and from there he formally pursued a culinary career by enrolling at Johnson and Wales Culinary Academy in Providence, RI. “The only jobs I’ve ever had were in restaurants; I was fascinated by the culture of working in them,” he recalls. “I knew early on that I wanted to have my own restaurant.” After graduating, Kinch spent the next 15 years working his way up in the culinary world, completing stages at Michelin-starred restaurants in France, Germany, and Spain; working as a chef in New York; and as a consultant chef in Fukuoka, Japan. In 1993, he relocated to San Francisco and two years later opened Sent Sovi in Saratoga, CA. In 2002, he moved south to Los Gatos, buying the property that would become Manresa.

Kinch’s other projects include Manresa Bread, which he launched in early 2013 at the Palo Alto farmers’ market with Partner Andrew Burnham and Partner/Manresa Baker Avery Ruzicka. Manresa Bread has since expanded to several farmers’ market locations and two retail locations (Palo Alto and Los Altos) including a separate commissary kitchen, which opened in late February 2015.

In 2013, he released his first cookbook, Manresa: An Edible Reflection, which was featured on the New York Times “Best Sellers List.” His first casual concept, a New Orleans themed bar and restaurant called The Bywater, opened in Los Gatos in January 2016. That same year, he won an Emmy for his role in the PBS series “The Mind of a Chef.” David lives in Santa Cruz, CA and enjoys spending time outside surfing and sailing.

Melissa Rodriguez
Del Posto



Melissa J. Rodriguez is Executive Chef at Del Posto. After graduating from the Culinary Institute of America where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose the ranks to sous chef. After five years at Daniel, Melissa joined the team at Del Posto in 2011 where she was promoted to Chef de Cuisine in 2015. Two years later, she was tapped to succeed Mark Ladner as Executive Chef making her the first woman at the helm of a restaurant awarded four stars by the New York Times.

César Troisgros
Maison Troisgros



From the beginning of “Nouvelle Cuisine” until today, the Troisgros family has never stopped treating gourmets from around the world to their sumptuous, innovative cuisine. César Troisgros, the eldest son of Marie-Pierre and Michel Troisgros, certainly lies in the family mold, but has also worked among some of the greatest names in cooking, including Michel Rostang, Joean Roca, and Thomas Keller.

He is today a chef alongside his father in their famous restaurant in Roanne, a temple of French cuisine. In 2007, the American guide Zagat Survey named La Maison Troisgros “Best restaurant in the world.” The restaurant celebrated 50 consecutive years of 3 Michelin stars in 2018.

César’s experiences permit him to offer us a cuisine that has been passed down, sensitive to the products and the era, a most brilliant cuisine of dreams and creativity.