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Bruel JeanFrancois

Jean Francois Bruel

Le Gratin

    Biography

    Raised on a farm in a small village outside of Lyon, trained under French Master Chefs including Georges Blanc, Paul Haeberlin and Michel Guérard, named Chef at a noteworthy Manhattan restaurant at age 28 – the journey is that of Jean-François Bruel, named Executive Chef at DANIEL in 2003. Like his mentor, Chef Daniel Boulud,... READ MORE

    Raised on a farm in a small village outside of Lyon, trained under French Master Chefs including Georges Blanc, Paul Haeberlin and Michel Guérard, named Chef at a noteworthy Manhattan restaurant at age 28 – the journey is that of Jean-François Bruel, named Executive Chef at DANIEL in 2003. Like his mentor, Chef Daniel Boulud, Jean-François has a talent for combining the best of French and American cooking – fusing traditional techniques learned in France with fine international and American ingredients and the open-minded approach and spectrum of tastes New York City inspires.

    Jean-François joined Chef Daniel Boulud in New York in 1996, first spending two years as a “Chef de Partie” at Restaurant DANIEL. From 1998, he went on to work for three years as first Sous Chef at Café Boulud. In his own words, this taught him to think more “à l’Amércaine” while still preserving his French roots. Next, he was made Executive Chef for the 2001 opening of Daniel Boulud’s Midtown Manhattan db Bistro Moderne, where he became known as equal parts daring New Yorker and Rhóne Valley culinary whiz-kid, not to mention winner of the James Beard Foundations prestigious Rising Star Chef award in 2002.

    This pedigree placed Jean-François Bruel firmly at the helm of the kitchen of DANIEL, where he managed a team of over 30+ cooks and sourced the finest ingredients from around the world earning the restaurant three stars from The New York Times, two stars in the Michelin Guide, named #8 on Restaurant Magazine’s list of the “World’s 50 Best Restaurants” and recognized with a prestigious James Beard Award for ‘Outstanding Restaurant’.

    With his extensive hands-on experience working throughout the organization, Jean-François transitioned from Executive Chef to Corporate Chef of both DANIEL and Le Pavillon – Chef Daniel’s culinary oasis in the heart of midtown – in 2021. As Corporate Chef, Jean-François continues to provide oversight, direction and guidance to the acclaimed culinary teams.

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    Favorite Event
    0003 BENOIT Oct 14 2022 180 hd

    Dinner hosted by Alain Ducasse & Friends: Celebrating the 15th Anniversary of Benoit New York
    part of the Air France Dinner Series

    Intimate Dinners

    Thu, Oct 12

    7:00 PM

    Intimate Dinners

    More Info