BIOGRAPHY

Daniel Boulud was raised on his family’s farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother’s inspiring home cooking.

After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under renowned chefs including Roger Vergé, Georges Blanc and Michel Guérard. Following two years in Copenhagen where Daniel worked as a chef in some of the city’s finest kitchens, he made his way to the United States. His first position here was as chef to The European Commission in Washington, DC. Next, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York’s Le Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.

In 1993, Daniel Boulud opened his own much-heralded restaurant DANIEL on Manhattan’s Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated “one of the ten best restaurants in the world” by the International Herald Tribune.

In September 1998 Daniel Boulud opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent welcoming Manhattan’s café society to a spot with the cosmopolitan chic of a Parisian rendez-vous. In December of the same year the chef-restaurateur relocated DANIEL to its new Venetian renaissance inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since the restaurant’s re-opening, Daniel Boulud has been named “Chef of the Year” by Bon Appétit Magazine and the restaurant has received Gourmet Magazine’s coveted “Top Table” award. On March 14, 2001 the New York Times awarded DANIEL a coveted four-stars, while in the fall of 2003, DANIEL received both Wine Spectator’s “Grand Award” and New York City’s top ratings for cuisine, service and decor in the Zagat Survey.

In June 2001 the Chef opened DB Bistro Moderne in the City Club Hotel on West 44th Street. "DB" is a casual and contemporary restaurant in the heart of midtown, just steps from the theater district. Here, Daniel Boulud's latest menu offers updated bistro cooking rooted in French tradition.

The chef opened a second Café Boulud in July 2003 at Palm Beach’s legendary Brazilian Court hotel. The menu parallels that of its sister restaurant in Manhattan. The new restaurant accommodates 130 guests, offers a lounge and bar as well as two elegant private dining rooms.

Daniel’s other endeavors include Feast & Fêtes, the exclusive catering department of DANIEL and his “Daniel Boulud CONNOISSEUR” line of Caspian caviar and smoked Scottish salmon offered via direct mail. Daniel was one of the founding partners of Payard Patisserie & Bistro and sold his interest in the business to François Payard in September 2000.

In September 2003 Daniel launched his own line of professional quality kitchenware, aptly called Daniel Boulud Kitchen (DBK), including knives, enameled cast iron cookware, stainless steel cookware and tools, and kitchen textiles such as oven mitts, aprons and kitchen towels.

Publications

Author of the bi-monthly column, "Daniel's Dish" in Elle Décor magazine.

Creator and Editor of the celebrated monthly newsletter "Easy Cooking with Great Chefs" (1988-89)

For Published Cookbooks, please click here.

Radio and Television

Guest chef on many television and radio talk shows including Martha Stewart (CBS), Midday News (NBC), David Letterman (NBC), House Party (NBC), Regis and Kathy Lee (ABC), Cuisine Rapide with Pierre Franey (PBS), Cooking with Burt Wolf (CNN), Fox 5 Live (FOX), Lifestyles of the Rich and Famous (WB), The Main Ingredient (Lifetime TV), The TV Food Network, WQXR and more.

Charity Donor and Organizer for many national and international organizations including City Meals on Wheels, Lincoln Center for the Performing Arts, The Jewish National Fund, the James Beard Foundation, Comité Colbert, March of Dimes, Community Servings (Boston) and Channel 13.

Guest Instructor and Lecturer at several schools and organizations, including Cornell University, Syracuse University, The Culinary Institute of America, The French Culinary Institute, Peter Kump’s New York Cooking School, Macy’s "Degustibus," Bloomingdale’s "The Main Course" and the Alliance Française.

Awards and Achievements
(August 1992-1999)

James Beard Foundation Perrier-jouet rising star chef of the year, Andrew Carmellini, Sous Chef, Café Boulud – 2000

Esquire magazine DANIEL and Café Boulud: Two of the Top 25 New Restaurants of 1999 – December 1999

Bon Appétit magazine Daniel Boulud: Chef of the Year – October 1999

New York Observer **** (4 Stars) - March 1999

Daily News **** (4 Stars) - February 1999

Gourmet magazine "America’s Top Tables," No. 1 in New York City – October 1997 and October 1999

Wine & Spirits Sommelier Jean Luc Le Dû, "Wine Professional of the Year" Winter 1999

Food & Wine magazine Reader’s Poll "Favorite US Restaurant" – July 1999

Passport to New York Restaurants ***** (5 stars) – March 1999

New York Observer **** (4 stars) – March 1999

Daily News **** (4 stars) – February 1999

Automobile Club of America (5 Diamonds) – November 1999

Gayor’s NYC Restaurants (Gault Millau) 19/20 - 1999

Food Arts magazine "Silver Spoon Award" - December 1998

Nation's Restaurant News "Fine Dining Hall of Fame" - May 1998

Wine Spectator "New York City's Top Food Rating" - April 1998

Zagat Survey "Top Food Ranking," New York City Restaurants - 1998

Playboy magazine "No. 1: Critic's Choice, The 25 Best Restaurant's in America" - March 1998

Where NY Visitors Choice Awards, "One of the Top 25 Restaurants in NYC" - March 1997 & March 1998

Mobil Travel Guide ***** (5 Stars) - 1997 & 1998

Automobile Club of America (4 Diamonds) – 1998, 1997 & 1996

Distinguished Restaurants of North America Award - 1996

Mobil Travel Guide **** (4 Stars) - 1996 & 1995

James Beard Foundation Daniel Boulud inducted into Who's Who of Food and Beverage - May 1995

James Beard Foundation François Payard named "Outstanding Pastry Chef of the Year" - May 1995

Wine Spectator "Dining in America Award" for "Dining Excellence, Outstanding Wine, Impeccable Service and Sophisticated Ambiance" - 1995

GQ magazine "The Golden Dish Award" - 1995 & 1994

The New York Times **** (4 Stars) - November 1994

The International Herald Tribune "One of the Ten Best Restaurants in the World" - October & January 1994

James Beard Foundation Daniel Boulud named "Outstanding Chef of the Year" - May 1994

Bon Appétit "Best Restaurant of the Year" - 1994

James Beard Foundation Daniel Boulud named "Outstanding Chef of the Year" – May 1994

Bon Appétit "Best Restaurant of the Year" - 1994

The International Herald Tribune "Number One Restaurant in the United States" - December 1993

Esquire magazine "Best New Restaurant" - 1993

James Beard Foundation Daniel Boulud named "Best American Chef: New York City" - 1992