Chef Daniel Boulud
was raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking.
After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under renowned Chefs including Roger Vergé, Georges Blanc and Michel Guérard. Following two years in Copenhagen where Daniel worked as a Chef in some of the city's finest kitchens, he made his way to the United States. His first position here was as Chef to The European Commission in Washington, DC. Next, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York's Le
Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.
In 1993, Daniel Boulud opened his own much-heralded restaurant DANIEL on Manhattan's Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated "one of the ten best restaurants in the world" by the International Herald Tribune.
In September 1998 Daniel Boulud opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent welcoming Manhattan's café society to a spot with the cosmopolitan chic of a Parisian rendez-vous. Continued
