Damian Sansonetti of Bar Boulud
New York, NY 10023
Growing up in Pittsburgh, PA, 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, the chef in the family kitchen. Like many chefs, Sansonetti began his culinary career washing dishes at the local diner and worked his way up to the line. After completing a year of college he 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 Restaurant 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.