Daniel Boulud
Daniel Boulud
Daniel Bouludis a French chef and restaurateur with restaurants in New York City, Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City...
NationalityFrench
ProfessionChef
Date of Birth25 March 1955
CountryFrance
love
I love to drive, especially on tracks, where I go a lot faster.
america decided florida north spent stay time
I did all of California from north to south. I did Florida from north to south. I went to the Midwest. I spent time discovering the culture because I thought I was going to stay in America for only two years. Then I decided to come to New York.
building chef jim learn matured patient proud six true worked
I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.
art artists biggest chefs cuisine cycles education imitate inspired past rather trying
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
arrived helped people three time worked
I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
tourists
I want to make sure the fine-dining restaurant has a clientele who is local as much as tourists and foodies.
asia europe family five four france london twice
I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year.
It's very nice, and I'm very happy, and now I'm going to the gym.
check five folding leather pack suit takes
I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
flavors unlike visit
This is my interpretation, ... but I think the flavors are not unlike what you would get if you were to visit there.
appreciate evolution constant
I appreciate the constant evolution in refining food, but not in making food gimmicky.
years may six
After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.
japan thailand cuisine
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
trying nutrition be-careful
I am very concerned about nutrition and always try to be careful about what I eat.