🇫🇷 France · French cuisine · b. 1955
The Lyonnaise chef who built the French-American fine dining empire from Daniel in New York.
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.
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.
Two to three Michelin stars; the flagship of his New York empire since 1993.
More casual brasserie-style counterpart to Daniel.
Wine bar and charcuterie-focused bistro.
Sausage-focused casual French-American.
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.
“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
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.
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.
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