Damian Sansonetti of Bar Boulud - Biography
New York, NY
Growing up in Pittsburgh, 2009 StarChefs.com New York Rising Star Chef Damian Sansonetti was surrounded by the fresh, local ingredients of nearby markets and his grandmothers’ gardens. He grew up making pasta with his grandmothers, curing meats with his grandfather, and assisting his father in the family kitchen. After completing a year of college, Sansonetti decided to pursue his love of cooking and enrolled in the Pennsylvania Culinary Institute in Pittsburgh.
Upon graduation, Sansonetti worked for the Myriad Group in Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill before moving to New York to assist the group in opening Heartbeat in the W Hotel. Sansonetti first met Chef Daniel Boulud while working as chef de cuisine at Shallots in midtown Manhattan—when Boulud sat down to chat with Damian after he had dinner at Daniel.
Boulud and Sansonetti were impressed with each other, and when Sansonetti left Shallots in September 2003, it was to accept a position under Olivier Muller at Daniel Boulud’s DB Bistro Moderne. That was his first exposure to true Alsatian cuisine; he credits Muller for much of his training and for opening his eyes to the transformation of simple ingredients into the complex flavors found in a modern French bistro. After two years as sous chef, he assumed the role of chef de banquet at Daniel and then sous chef under Jean Francois Bruel. Sansonetti was promoted to executive chef of Bar Boulud in 2008.