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
chefs cities food local vibrant
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.
chefs great home none problem work
The problem is that there is many great chefs and many great cookbooks, but none of them work at home.
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When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.
burger chefs discovered
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.
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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.
food people
I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.
admiring
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
fine people
I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.
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.
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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.
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.
discerning incredibly yorker
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
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.
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.