Daniel Boulud

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. 

Daniel Boulud’s New York City restaurants include his flagship two-Michelin star DANIEL (1993), a Relais & Châteaux member; his contemporary Parisian bistro, db Bistro Moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008), and the Mediterranean-themed Boulud Sud (2011); Le Pavillon (2021), where nature meets architecture, located at One Vanderbilt facing Grand Central, with a menu highlighting seafood and vegetable-forward cuisine; and Épicerie Boulud (2011), with locations across from Lincoln Center, within the Oculus at the World Trade Center, and on the ground floor of One Vanderbilt, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world. 

Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003), Boulud Sud in downtown Miami, Florida (2010), DBGB Kitchen and Bar at downtown Washington D.C.’s CityCenterDC (2014), and Café Boulud Blantyre in the Berkshires of Lenox, Massachussetts (2020). Boulud has extended his culinary reach internationally with db Bistro Moderne at Singapore’s Marina Bay Sands (2010), Café Boulud at the Four Seasons Hotel Toronto (2012), Maison Boulud at the Ritz-Carlton Montréal (2012), and Brasserie Boulud at Sofitel The Obelisk Dubai (2020). 

Boulud’s culinary accolades include James Beard Foundation awards for Outstanding Restaurant; Outstanding Restaurateur; Best Chef, New York City; and Outstanding Chef of the Year. He has been named Chef of the Year by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s Grand Award. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ In 2021, Les Grandes Tables du Monde named him Best Restaurateur in the World. Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his most recent My Best: Daniel Boulud (Ducasse Books, 2014).