Biographies of professional and amateur chefs:

This is a very short biography and if you want more information you can visit the contributor's website where you will usually find contact details. If you wish us to pass a message on email us.

>> Books, TV, etc >> Awards >> Curriculum Vitae >> Restaurants, etc >> Recipes Daniel Boulud was born in France on 25th March, 1955. He 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 there 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. In December of the same year the chef-restaurateur relocated DANIEL to its new Venetian renaissance inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since the restaurant's re-opening, Daniel Boulud has been named 'Chef of the Year' by Bon Appétit Magazine and the restaurant has received Gourmet Magazine's coveted 'Top Table' award. On March 14, 2001 the New York Times awarded DANIEL a coveted four-stars, while in the fall of 2003, DANIEL received both Wine Spectator's 'Grand Award' and New York City's top ratings for cuisine, service and decor in the Zagat Survey. In June 2001 the Chef opened DB Bistro Moderne in the City Club Hotel on West 44th Street. "DB" is a casual and contemporary restaurant in the heart of midtown, just steps from the theater district. Here, Daniel Boulud's latest menu offers updated bistro cooking rooted in French tradition. The chef opened a second Café Boulud in July 2003 at Palm Beach's legendary Brazilian Court hotel. The menu parallels that of its sister restaurant in Manhattan. The new restaurant accommodates 130 guests, offers a lounge and bar as well as two elegant private dining rooms. Daniel's other endeavors include Feast & Fêtes, the exclusive catering department of DANIEL and his 'Private Stock' line of Caspian caviar and smoked Scottish salmon offered via direct mail. In September 2003 Daniel will launch his own line of professional quality kitchenware, aptly called Daniel Boulud Kitchen (DBK). The first item to arrive on store shelves will be DBK knives and enameled cast iron cookware. Daniel was one of the founding partners of Payard Patisserie & Bistro and sold his interest in the business to François Payard in September 2000. Daniel Boulud is one of seven renowned chefs whose recipes are featured in the FiveLeaf line of foods prepared using a technique called 'sous-vide'. In this special process fresh ingredients are slowly cooked and flash frozen to insure optimal quality. The cooking technique allows ingredients' juices and flavors to blend together as if they had just been prepared. Serving-size portions of FiveLeaf dishes are distributed by Omaha steaks and are available at www.fiveleaf.com (866) 348-3532*. * This is a USA telephone number.

Author Daniel's Dish - Entertaining at Home with a Four-Star Chef, Filipacchi, projected release date: mid-October 2003 Letters to a Young Chef, with Peter Kaminsky, Basic Books, projected release date: September 2003 Chef Daniel Boulud Cooking in New York City, with Peter Kaminsky, Photos by M. Schreiber & H. Amiard, Assouline, November 2002 Daniel Boulud's Café Boulud Cookbook, co-authored by Dorie Greenspan, Scribner, November 1999 Cooking with Daniel Boulud, Random House, October 1993 Elle Décor magazine bi-monthly column: Daniel's Dish" Celebrated monthly newsletter Easy Cooking with Great Chefs (1988-89) For further details about Daniel Boulud's books or to order one <click here> Television and Radio Personality The Today Show (NBC) Live with Regis and Kathie Lee (ABC) The Charlie Rose Show (WNET) Martha Stewart (CBS) David Letterman (CBS) The Main Ingredient (Lifetime) House Party (NBC) Cuisine Rapide with Pierre Franey (PBS) Cooking with Burt Wolf (CNN) Fox 5 Live (FOX) The TV Food Network Lifestyles of the Rich and Famous (WB) Charity Donor & Organiser for many national and international organisations including: Alzheimer's Disease Foundation American Cancer Society American Heart Association Burden Center for the Aging C-CAP Careers Through Culinary Arts Program Children's Center for Therapy and Learning CityMeals-on-Wheels Comité Colbert Community Servings Food Allergy Initiative James Beard Foundation Jewish National Fund Lincoln Center for the Performing Arts Lycée Français de New York March of Dimes Norton Museum of Art, Palm Beach PBS Channel 13 Share Our Strength Sidney Kimmel Cancer Center Spinazzola Foundation Tourette Syndrome Fund Guest Instructor and Lecturer at several schools and organizations including: "Degustibus" at Macy's Alliance Française Bloomingdale's "The Main Course" Cornell University Culinary Institute of America French Culinary Institute Institute of Culinary Education Syracuse University

Awards - 1992 to the present The New York Times   Four stars March 4th 2001       Zagat Survey   Top Food / Top Service / Top French Cuisine 2003   Top Food / Top Service / Top French Cuisine 2002   Top Food / Top Service / Top French Cuisine 1998       International Herald Tribune   One of the Ten Best Restaurants in the World October & January 1994   Number One Restaurant in the United States December 1993       James Beard Foundation   Outstanding Wine Service Award May 2003       Wine Spectator   Grand Award August 2002       Bon Appétit   Daniel Boulud - Chef of the Year October 1999   Best Restaurant of the Year 1994       Food & Wine Reader's Poll   Favorite US Restaurant July 1999       Food Arts   Daniel Boulud - Silver Spoon Award December 1998       Gourmet   One of the Top 50 Restaurants in America October 2001   America's Top Tables, Number 1 in New York City October 1997 and October 1999       Nation's Restaurant News   Fine Dining Hall of Fame May 1998       Wine Spectator   Award of Excellence -Dining Excellence, Outstanding Wine, Impeccable Service and Sophisticated Ambiance 1995 - 2001   New York City's Top Food Rating April 1998       Wine & Spirits Sommelier Jean Luc Le Dû   Wine Professional of the Year Winter 1999       Time Out New York Eating and Drinking Awards   Best French Haute Cuisine Restaurant May 2002   Best French Haute Cuisine Restaurant September 2001   Daniel Boulud : Best Chef DANIEL : Best French Restaurant September 2000       Where Magazine New York Visitors Choice Awards   Grand Prize and Best Upper East Side Dining March 2003, 1998, 1997       Esquire   One of the Top 25 New Restaurants of 1999 December 1999   Best New Restaurant 1993       GQ   The Golden Dish Award 1995 & 1994       Playboy   No. 1: Critic's Choice, The 25 Best Restaurant's in America March 1998       Daily News   Four Stars February 1999       New York Observer   Four Stars March 1999       Forbes Magazine Restaurant Guide   Three Star Rating December 2001       Automobile Association of America   Five Diamonds 2003, 2000, 1999, 1998, 1997 & 1996       Gayot's NYC Restaurant Guide (Gault Millau)   19/20 1999       Mobil Travel Guide   Five Stars 2002, 2001, 2000, 1999, 1998 & 1997   Four Stars 1996 & 1995       Passport to New York Restaurant Guide   Five Stars March 1999       James Beard Foundation   Jean Luc Le Dû: Outstanding Wine Service Award May 2003   Daniel Boulud: Outstanding Chef of the Year May 1994   Daniel Boulud: "Best Chef: New York City 1992       Joe Baum Award   Food Allergy Initiative December 2002       President Jacques Chirac of France decreed   Daniel Boulud: Chevalier de L' ordre National du Mérite March 2001       Maitres Cuisiniers de France   Daniel Boulud: Toque d'Argent - Chef de L' année April 2000

Curriculum Vitae

1955 March 25 Born in St. Pierre de Chandieu, France (near Lyon) 1969-72 Apprentice "Nandron" in Lyon, France. Gerard Nandron, Executive Chef. (2 stars, Michelin Guide) 1972 Finalist Best Culinary Apprentice in France 1973-74 First Cook "La Mère Blanc", Vonnas, France. Georges Blanc, Executive Chef. (3 stars, Michelin Guide) 1974-76 First Cook then Chef de Partie "Le Moulin de Mougins", Mougins, France. Roger Vergé, Executive Chef. (3 stars, Michelin Guide) 1976-78 Sous-Chef "The Plaza Hotel", Copenhagen, Denmark. Roger Vergé, Consulting Chef. (4-star hotel) 1977 Chef de Partie "Les Prés d'Eugénie", Eugénie-les-Bains, France. Michel Guérard, Executive Chef. (3 stars, Michelin Guide) 1979 Sous-Chef "The Plaza Hotel", Copenhagen, Denmark 1980 Chef "Les Etoiles", Copenhagen, Denmark. (voted number one restaurant in Denmark in 1980) 1980 End Private Chef for Mr. Adil Khassogi, Mougins, France 1981-82 Private Chef for Ambassador Roland de Kergorlay, European Commission, Washington, DC 1982-84 Chef-Adjoint Westbury Hotel, New York City. (4 star Trusthouse Forte hotel) 1984-86 Executive Chef "Le Regence", Plaza-Athenée Hotel, New York City 1986-92 Executive Chef "Le Cirque", New York City 1993 May to date Chef-Owner "Daniel", New York City, relocated January 1999 1994 Sept to date Co-Owner "Feast & Fêtes", the exclusive catering division of Restaurant Daniel 1997-00 Co-Owner "Payard Patisserie & Bistro", New York City. Daniel Boulud sold his interest in Payard in September 2000 1998 Sept to date Chef-Owner "Café Boulud", New York City 2001 June to date Chef-Owner "DB Bistro Moderne", New York City 2003 June to date Chef-Owner "Café Boulud", Palm Beach, Florida

For further details about Daniel Boulud's books or to order one <click here>

DANIEL offers a dining experience that awakens all the senses: the elegant ambiance, gracious service, delectable food and wine that epitomize "la grande restauration Française" in the heart of Manhattan's Upper East Side. Chef Daniel Boulud's renowned seasonal French cuisine is served in a beautiful setting reminiscent of a Venetian renaissance palazzo. Signature specialties include Creamy Oyster Velouté with Lemongrass and Caviar, Roasted Squab stuffed with Foie Gras and Morels, and a Chocolate Bombe with a Passion Fruit Crème Brûlée Center accompanied by rare world class vintages. DANIEL also offers the Bellecour Room for private entertaining as well as a warm and welcoming Bar and Lounge where guests enjoy a menu of light seasonal dishes, wines by the glass and house cocktails from 5 pm to midnight. DANIEL is one of only five Manhattan restaurants to hold The New York Times's coveted Four Stars as well as NYC's top food rating in the Zagat survey. Opened May 1993 Café Boulud boasts a menu inspired by Daniel's four muses: la tradition : classic French cuisine la saison : seasonal delicacies le potager : the vegetable garden le voyage : the flavors of cuisine from around the world The dining room recreates the cosmopolitan chic of an elegant 1930's Parisian rendez-vous - a sleek backdrop for Café Boulud's creative menu. Café Boulud offers a casual yet sophisticated ambiance, eclectic cuisine and, above all, a place where you feel welcome from the very start. No tie required! Since opening in October 1998 at the site of the former Restaurant DANIEL, Café Boulud's Chef Andrew Carmellini has been named a James Beard Foundation "Rising Star Chef of the Year" as well as a Food & Wine Magazine "Best New Chef". However, the Chef's greatest raves come from Upper East Side regulars who flock to Café Boulud's seasonal wine tasting dinners. NYC Opened November 1998 Café Boulud opened at The Brazilian Court, Palm Beach, Florida July 2003 A modern French-American bistro where the traditions of French cuisine meet the flavors of the American market with a menu reflecting the seasons and the simplicity of fine ingredients. DB is Daniel Boulud's interpretation of a new generation of Parisian bistros whose classically trained chefs offer creative cuisine in a casual, comfortable and contemporary setting. His New York rendition combines the youthful energy of his adopted city with the gallic flair of the country he left behind. Striking materials such as wenge wood carved furniture, metal bead curtains and red rubbed plaster walls are offset by the warmth of amber colored glass, fabric-wrapped ceiling panels and olive toned velour upholstery. Located in midtown at the crossroads of fashion and theater, Daniel Boulud's latest restaurant promises dining that is as easy going and convivial as it is delicious. Opened June 2001 Feast & Fêtes offers exclusive catering by Restaurant Daniel. From intimate dinners to lavish galas, they provide Daniel's sumptuous cuisine combined with personalized service attending to every detail of your entertaining needs. Jean-Christophe Le Picart, Feast & Fêtes co-owner and managing partner, will be happy to bring his years of expertise and savoir faire to your catered events. Since 1995 For his private label Daniel Boulud selects caviar with only the most delectable taste, texture and color that come from sturgeon harvested at perfect maturity from the shores of the southern Caspian Sea. His Iranian Beluga, Golden Oscetra and Sevruga, prized for their delicate, flavor, are available in individual tins or elegant gift boxes. His smoked salmon begins with fresh Scottish "Label Rouge" quality cured with an all-natural brine and smoked in small batches with native Maine birch wood. The butter smooth smoked salmon is hand sliced and vacuum-sealed in 4 oz or 16 oz packages or whole sides. Available overnight by mail order. Distributed exclusively by Browne Trading, Portland, Maine. Since 1996 Chef Daniel Boulud is as passionate as he is particular about his cookware. Now after thirty years in the kitchen, he has poured his experience into creating Daniel Boulud Kitchen. The line of chef designed kitchenware includes "Infini" enameled cast iron cookware, stainless steel cookware, kitchen tools and professional quality "Ultime" knives, with other categories to follow. The DBK knives will be the first to arrive in late August 2003 and will be available at Bloomingdales, from the Chef's Catalog and on www.amazon.com.

Featured recipes: Tomato Tart Tatin Roasted Beet with Smoked Salmon and Horseradish Cream Pea Pomponette Pancetta-Wrapped Tuna with Potato-Ramp Purée Chicken Grand-Mère Francine Crisp Paupiette of Sea Bass in a Barolo Sauce Coffee-Cardamom Petits Pots de Crème

For further details about Daniel Boulud's books or to order one <click here>

EMAIL US