Mr, Boulud was born in Lyon , France and was raised
on his family's farm . In 1972 he was a finalist for the Best
Culinary Apprentice in France . He was then First Cook at La
Mère Blanc under executive chef Georges Blanc. Between 1974
and 1976 he worked at Le Moulin de Mougins with Roger
Vergé . He never stopped growing and learning and between 1986
and 1992 he was executive chef at Le Cirque in NYC .
Daniel is the owner and executive chef of Restaurant Daniel in NYC . The restaurant was awarded four stars by the New York Times and rated 19/20 by Gault Millau .
Daniel Boulud is also the author of a highly acclaimed cookbook Cooking with Daniel Boulud, released by Random House . It was nominated Best Cookbook of the Year by the James Beard Foundation .
Born : Lyon , France
Home: New York City
School : College in Lyon
Inspiration: French cuisine of the past with American ingredients
Favorite Kitchen Tools: Copper Sauteuse
Other Passions: Golf , travel , wine , cookbooks
Favorite Dish To Cook At Home: Pot au Feu
Most Inspirational Chefs: Michel Guerard , Roger Verge , Georges Blanc
Most Used Cookbook: Gouffe , Nignon , Larousse Gastronomique
Hot Foods-What are people demanding these days: Fruit Soups
What makes for success: Don't believe that you are as good as they say
Any Favorite Ingredients : potatoes and caviar
Your Favorite Unrated Type Place to Eat : Troisjean , NYC. Bistrot ; Payard Patisserie & Bistrot NYC ; RAQ's , uptown NYC
Raphael Palomino, chef/ owner of INCA GRILL, in Soho, NY., has founded the Spanish Chefs Association of America. You can call him at (212)744-6088 for more information.
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