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
daniel deli great review room time trip
Every time - well, not every time, but in celebration of a great review or a great accolade, I take the team of Daniel to Katz's Deli for lunch. We take the trip on the subway, we were like 40 or 50 people, and we go in the back room and have a pastrami sandwich.
changing conceive decided florida sunny
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
discerning incredibly yorker
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
calculated food time
For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.
food french italian love original soulful
I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.
eat ice maybe order plane rather salad
I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.
knives faults remember
Remember, it is never the knife's fault.
enjoy i-can
For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.
movement trends today
A lot of young chefs today get carried away by trends, by influences, by movements.
passion dedication who-cares
Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!
real inspiration years
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
pain majestic chickens
Boning is a pain, but it makes such a majestic chicken.
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.
night jazz harlem
I like to go hear jazz late-night up in Harlem.