Daniel Boulud
🇫🇷 France · French cuisine · b. 1955
The Lyonnaise chef who built the French-American fine dining empire from Daniel in New York.
Biography
Daniel Boulud was born near Lyon, France, and trained under the greatest chefs of the Lyonnaise tradition before arriving in New York in 1982. He cooked at Le Cirque under Sirio Maccioni, becoming one of the most celebrated restaurant talents in New York, before opening his eponymous restaurant Daniel in 1993.
Daniel on the Upper East Side quickly became the benchmark of French fine dining in New York — rivalling and often surpassing the older establishments with its combination of classical French technique, seasonal Lyonnaise sensibility, and elegant American hospitality. It has held two to three Michelin stars for most of the past two decades.
Boulud built one of the most thoughtful restaurant empires in America: Café Boulud, Bar Boulud, DBGB Kitchen and Bar, and Épicerie Boulud in New York; restaurants in Palm Beach, Miami, Boston, Washington DC, Montreal, London, Singapore, Dubai and Toronto. Each operates at a different price point but shares the same commitment to classical French cooking quality.
He is also known for founding the Bocuse d'Or USA culinary competition team, which trains and fields American candidates for the world's most prestigious cooking competition.
Cooking Philosophy
Lyon in New York. Boulud brings the sensibility of the bouchon — the Lyonnaise working-class restaurant tradition of hearty, seasonal, technically precise cooking — to fine dining. He is not interested in molecular gastronomy or theatrical innovation; he is interested in perfecting the classics and presenting them with appropriate luxury.
Restaurants
- DanielNew York City (Upper East Side)
Two to three Michelin stars; the flagship of his New York empire since 1993.
- Café BouludNew York / Palm Beach / Toronto
More casual brasserie-style counterpart to Daniel.
- Bar BouludNew York / London
Wine bar and charcuterie-focused bistro.
- DBGB Kitchen and BarNew York
Sausage-focused casual French-American.
Awards & Recognition
- 3 Michelin stars — Daniel (currently 2 stars)
- James Beard Outstanding Chef Award (1994)
- James Beard Outstanding Restaurateur Award (2006)
- France's Légion d'Honneur (2006)
Iconic Dishes
Cookbooks
- Cooking with Daniel Boulud (1993)
- Daniel Boulud's Café Boulud Cookbook (1999)
- Daniel: My French Cuisine (2013)
- My Best: Daniel Boulud (2014)
Recipes in Daniel's Style
These recipes from our database reflect the french cooking tradition that Daniel works in. They are not direct reproductions of Daniel's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.
In Daniel's Own Words
“Lyon is the gastronomic capital of the world, but New York is where the world's best food is eaten. My job was to bring them together.”
— Daniel Boulud
Career Timeline
Begins apprenticeship at Nandron in Lyon at age 14.
Named Best Cooking Apprentice in France.
Trains under Roger Vergé at Le Moulin de Mougins, Georges Blanc at Vonnas, and Michel Guérard at Eugénie-les-Bains.
Moves to the United States; cooks at the European Commission residence in Washington DC.
Becomes executive chef at Le Cirque under Sirio Maccioni in New York.
Opens Daniel on the Upper East Side of Manhattan.
Wins James Beard Outstanding Chef Award.
Opens Café Boulud as a more casual counterpart to Daniel.
Wins James Beard Outstanding Restaurateur Award; receives France's Légion d'Honneur.
Founds the Ment'or BKB Foundation to train and support the United States team at the Bocuse d'Or competition.
Opens Boulud Sud and Bar Boulud at the Mandarin Oriental in London.
Opens Le Pavillon in midtown Manhattan, a seafood-focused brasserie.
Mentors & Influences
Frequently Asked Questions about Daniel Boulud
How many Michelin stars does Daniel Boulud have?
Daniel restaurant on the Upper East Side of Manhattan has held two Michelin stars in recent years. At its peak it held three. Boulud has been one of the most decorated chefs in New York for 30 years.
Where is Daniel Boulud from?
Boulud was born and raised near Lyon, France — the city considered the gastronomic capital of France. He trained in Lyon and Paris before moving to New York in 1982.
What is the famous DB Burger?
The DB Burger, served at Boulud's DB Bistro Moderne, is a ground sirloin burger stuffed with braised short rib, foie gras and black truffle, served on a Parmesan bun. When it launched in 2001 it cost $29 — an absurd price for a burger at the time — and helped trigger the gourmet burger craze that swept American restaurants in the 2000s.
What is the Bocuse d'Or?
The Bocuse d'Or is the most prestigious chef competition in the world, founded by Paul Bocuse in Lyon in 1987 and held biennially. Boulud founded and chairs Ment'or, the foundation that trains the United States team. Under his leadership, the US team finished second in 2015 and won gold in 2017 — the first American victory in the competition's history.
How many restaurants does Daniel Boulud have?
His Dinex Group operates more than 20 restaurants across New York, Florida, Washington DC, Boston, Toronto, Montreal, London, Singapore, Dubai and the Bahamas. They range from the three-star fine dining of Daniel to the casual sausage-and-beer DBGB concept.
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