Daniel Boulud was born and raised in Saint-Pierre de Chandieu, France on his family's farm. At age 15, Boulud was a finalist in France's competition for the Best Culinary Apprentice. Soon after, he went on to train with Roger Verge, Georges Blanc, Michel Guerard. Next, he went to Copenhagen, where he worked in some of the city's finest restaurants over the next two years.
Boulud's first job in the United States was as chef to The European Commission in Washington, DC. From there, he went served as executive chef at Le Cirque from 1986 to 1992. In 1993, Boulud opened Daniel in New York. In 1998, he opened Cafe Boulud, a restaurant meant to honor his grandparents. Today he has more than ten restaurants in New York, Miami, Palm Beach, Vancouver, London and Beijing.
Culinary Style: French
Signature Dish: Crisp Paupiettes of Sea Bass in Barolo Sauce; Foie Gras Stuffed Burger
DID YOU KNOW?
Daniel Boulud publishes a bi-monthly column in Elle Decor magazine called "Daniel's Dish."
How to Make 'The St Ambrose Cup'