Chef Daniel Rose of Le Coucou - Biography

New York, NY

September 2017

Though he was born in Chicago, Daniel Rose’s culinary tale takes place almost entirely in France. His interest in cooking was sparked during his studies at the American University of Paris. After graduation, Rose moved to Lyon and enrolled at L’Institut Paul Bocuse. 

After six years of apprenticeship and adventure around France, Rose settled in Paris to open a concept of his own. Spring launched in 2006 with no set menu but one that promised to deliver a seasonally driven, classic French meal. After an impressive 10-year run––and credit for helping to reinvigorate the city’s restaurant scene––Spring served its last patrons in 2016. In 2015, Rose opened his second Paris restaurant, ode to the bistro La Bourse et La Vie, where he applies skilled precision to French comforts like pot au feu and artichoke salad––favorites from his time in Lyon.

Rose had never cooked professionally in the States until the opening of Manhattan’s Le Coucou in 2016, a collaboration with the acclaimed Restaurateur Stephen Starr. With a personal vision of the French experience, Rose is transporting New York diners to the country he has become so synonymous with. Le Coucou won James Beard’s “Best New Restaraunt” award in 2017.