Chef Profile

DANIEL BOULUD

A TRUE MASTER

boulud1.gif (372778 bytes)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 .

 

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Born : Lyon , France

Home: New York City

Age: 42

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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