Chef Daniel Boulud

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About Chef Boulud

"I am 25% responsible for a dish. Ingredients do the rest." Chef Daniel Boulud

As Chef-Owner of some of the country's finest restaurants, author of numerous cookbooks and creator of kitchenware and gourmet products, Daniel Boulud's beginnings on his family’s farm near Lyon may seem a distant past. Yet that past, rooted in the rhythms of the seasons, produce fresh from the fields and fine home cooking have paved the road to Boulud's becoming one of America's leading culinary authorities.

After his nomination as best cooking apprentice in France, Daniel went on to train under the renowned Chefs who would become his mentors: Roger Vergé, Georges Blanc and Michel Guérard. Now Boulud himself serves as a mentor to the talented young cooks he has been working with here in the United States for almost twenty-five years.

Before making his way to the U.S., Daniel spent two years in Copenhagen working as a Chef in some of the city’s finest kitchens. Eager to come to America, Boulud landed in Washington, DC as the private chef to The European Commission. Soon after, he moved to New York City, which he has called home ever since. During his first years in New York, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée. From 1986 to 1992, Daniel was Executive Chef at Le Cirque. During his tenure there, the restaurant was regularly one of the most highly rated in the country. In 1992, Daniel earned the James Beard award for “Best Chef of New York City.”

1993 was an important turning point for Boulud, the year in which he opened his much-heralded restaurant DANIEL on Manhattan’s Upper East Side. Here, the foundation on which he has built his career, his inspiration has been the seasonal ingredients supplied by dedicated local purveyors. Not long after opening, DANIEL was rated “one of the ten best restaurants in the world” by the International Herald Tribune. Daniel himself was declared “Outstanding Chef of the Year” at the James Beard Awards in 1994. After five successful years, the chef-restaurateur relocated DANIEL restaurant to its 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 “Top Table” award, a coveted four star rating form The New York Times as well as Wine Spectator’s “Grand Award” and New York City’s top ratings for cuisine, service and decor in the Zagat Survey.

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- American restaurant with an international accent welcoming Manhattan’s café society to a spot with the cosmopolitan chic of a Parisian rendez-vous. The chef created his first restaurant outside of New York City when he launched another Café Boulud in 2003 at the legendary Brazilian Court Hotel in Palm Beach, Florida. DB Bistro Moderne, which Daniel opened in 2001, serves his interpretation of updated bistro cooking rooted in French tradition. DB Bistro, the most casual and fast-paced of Boulud's Manhattan restaurants, is in the City Club Hotel on West 44th Street, just steps from Times Square.

Most recently, Boulud created Daniel Boulud Brasserie. “The restaurant is reminiscent of beautiful places you've seen, but is like no place you've ever been,” explains Chef Daniel Boulud of his new restaurant at the Wynn Resort and Country Club. A splendid waterfront setting sets the tone, at times Alpine lakeside auberge and at others, Mediterranean seaside resort. The menu abounds with the kind of straightforward cooking that Boulud calls “French comfort food” adapted to this modern rendition of a bustling French brasserie to the Las Vegas Strip.

The chef’s as yet un-named causal wine bar and restaurant is due to open late in the Spring of 2007on Broadway at 64th Street, directly across from Manhattan’s Lincoln Center.

Daniel’s other endeavors include Feast & Fêtes Catering and his “Daniel Boulud CONNOISSEUR” line of Caspian caviar and smoked Scottish salmon offered via direct mail. 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 was named “Outstanding Restaurateur” in May 2006 by the James Beard Foundation. The creativity, energy and personal attention apparent in each of Daniel’s restaurants and gourmet products are surpassed only by his generosity and sense of community. The Chef has served on the board of Citymeals-on-Wheels since 1999, tirelessly hosting galas and raising funds and awareness to support their efforts to prepare and deliver nutritious meals to homebound elderly New Yorkers.


"In order to be a great chef or sous-chef, you
have to be a very good cook first.."
Chef Daniel Boulud

Cooking in New York City

Cookbooks Authored
by Chef Boulud

· Braise : A Journey Through International Cuisine

· Fourth Star : A Year Behind the Scenes at DANIEL, Chef Bouloud's Extraordinary Restaurant by Leslie Brenner

Daniel's Dish: Entertaining at Home
With a Four-Star Chef

Letters to a Young Chef
The Cafe Boulud Cookbook
Recipes for the Home Cook
Cooking With  Daniel Boulud
Cooking with Daniel Boulud



Author of the bi-monthly column, "Daniel's Dish" in Elle Décor magazine.

Creator and Editor of the celebrated monthly newsletter "Easy Cooking with Great Chefs" (1988-89)

For Published Cookbooks, please click here.

Radio and Television

Guest chef on many television and radio talk shows including Martha Stewart (CBS), Midday News (NBC), David Letterman (NBC), House Party (NBC), Regis and Kathy Lee (ABC), Cuisine Rapide with Pierre Franey (PBS), Cooking with Burt Wolf (CNN), Fox 5 Live (FOX), Lifestyles of the Rich and Famous (WB), The Main Ingredient (Lifetime TV), The TV Food Network, WQXR and more.

Charity Donor and Organizer for many national and international organizations including City Meals on Wheels, Lincoln Center for the Performing Arts, The Jewish National Fund, the James Beard Foundation, Comité Colbert, March of Dimes, Community Servings (Boston) and Channel 13.

Guest Instructor and Lecturer at several schools and organizations, including Cornell University, Syracuse University, The Culinary Institute of America, The French Culinary Institute, Peter Kump’s New York Cooking School, Macy’s "Degustibus," Bloomingdale’s "The Main Course" and the Alliance Française.

Awards and Achievements
(August 1992-1999)

James Beard Foundation Perrier-jouet rising star chef of the year, Andrew Carmellini, Sous Chef, Café Boulud -- 2000

Esquire magazine DANIEL and Café Boulud: Two of the Top 25 New Restaurants of 1999 -- December 1999

Bon Appétit magazine Daniel Boulud: Chef of the Year -- October 1999

New York Observer (4 Stars) - March 1999

Daily News (4 Stars) - February 1999

Gourmet magazine "America’s Top Tables," No. 1 in New York City -- October 1997 and October 1999

Wine & Spirits Sommelier Jean Luc Le Dû, "Wine Professional of the Year" Winter 1999

Food & Wine magazine Reader’s Poll "Favorite US Restaurant" -- July 1999

Passport to New York Restaurants (5 stars) -- March 1999

New York Observer (4 stars) -- March 1999

Daily News (4 stars) -- February 1999

Automobile Club of America ♦♦♦♦♦ (5 Diamonds) -- November 1999

Gayor’s NYC Restaurants (Gault Millau) 19/20 - 1999

Food Arts magazine "Silver Spoon Award" - December 1998

Nation's Restaurant News "Fine Dining Hall of Fame" - May 1998

Wine Spectator "New York City's Top Food Rating" - April 1998

Zagat Survey "Top Food Ranking," New York City Restaurants - 1998

Playboy magazine "No. 1: Critic's Choice, The 25 Best Restaurant's in America" - March 1998

Where NY Visitors Choice Awards, "One of the Top 25 Restaurants in NYC" - March 1997 & March 1998

Mobil Travel Guide (5 Stars) - 1997 & 1998

Automobile Club of America ♦♦♦♦ (4 Diamonds) -- 1998, 1997 & 1996

Distinguished Restaurants of North America Award - 1996

Mobil Travel Guide (4 Stars) - 1996 & 1995

James Beard Foundation Daniel Boulud inducted into Who's Who of Food and Beverage - May 1995

James Beard Foundation François Payard named "Outstanding Pastry Chef of the Year" - May 1995

Wine Spectator "Dining in America Award" for "Dining Excellence, Outstanding Wine, Impeccable Service and Sophisticated Ambiance" - 1995

GQ magazine "The Golden Dish Award" - 1995 & 1994

The New York Times (4 Stars) - November 1994

The International Herald Tribune "One of the Ten Best Restaurants in the World" - October & January 1994

James Beard Foundation Daniel Boulud named "Outstanding Chef of the Year" - May 1994

Bon Appétit "Best Restaurant of the Year" - 1994

James Beard Foundation Daniel Boulud named "Outstanding Chef of the Year" - May 1994

Bon Appétit "Best Restaurant of the Year" - 1994

The International Herald Tribune "Number One Restaurant in the United States" - December 1993

Esquire magazine "Best New Restaurant" - 1993

James Beard Foundation Daniel Boulud named "Best American Chef: New York City" - 1992


"Recognition by customers, peers and press is what matters most..." Chef Daniel Boulud

Recipes by Chef Daniel Boulud
These Recipes are Free to copy for personal use.


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