B I O G R A P H Y
Daniel Boulud was raised in Lyon, France on his family's farm. After working in the kitchens of some of the most prestigious chefs in Europe, including George Blanc, Michel Guérard, and Roger Vergé, he came to the United States over ten years ago. In the ensuing decade, he created fine cuisine at the Polo Restaurant, Le Régence, and finally joined world-renowned Le Cirque, where he was named Executive Chef in 1986. He has been voted Best Chef of the Year by his professional colleagues in the Chef in America Association, and under his command Le Cirque was chosen by Gault Millau as the best restaurant in the United States and was awarded four stars by the New York Times. He is consistently lauded in the press as one of the most recognized young French chefs cooking in America today. His restaurant, Daniel, opened in the spring of 1993 to immediate success and acclaim from critics and food lovers alike. In January of 1999, the restaurant moved to its spacious and luxurious new home on 65th Street at Park Avenue.


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Café Boulud, 20 East 76th Street, NYC opened in September 1998 in the former home of DANIEL. The restaurant is named for the local café Daniel Boulud's family owned and ran outside Lyon at the turn of the century. DANIEL closed temporarily during the summer and fall of 1998 and reopened in January 1999 in its spacious and luxurious new location at 60 East 65th Street, NYC. Private parties may enjoy Daniel's sumptuous French cuisine inspired by the market in the Bellecour Room, or at an off premises event through Feast & Fêtes, the exclusive catering department of DANIEL. Daniel's other endeavors include his "Private Stock" line of Caspian caviar and Scottish smoked salmon offered via direct mail; as well as a partnership with award-winning Pastry Chef François Payard in Payard Pâtisserie & Bistro, 1032 Lexington Avenue, NYC, which opened in August 1997.

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