Daniel Boulud

Chef Daniel Boulud is widely recognized as one of America’s leading culinary authorities and restaurateurs. Raised on a farm near Lyon, France, Boulud’s early connection to seasonal ingredients continues to inspire his soulful, French-rooted cuisine with a contemporary touch.

After arriving in the U.S. in 1982, Boulud steadily built his culinary legacy. In 1993, he opened the acclaimed Restaurant Daniel on Manhattan’s Upper East Side, which became a cornerstone of his expanding restaurant group. Today, his portfolio includes notable properties in New York City and beyond — including Café Boulud, Le Pavillon, Centurion NY, Maison Barnes, Le Gratin, Bar Boulud, Boulud Sud, Maison Boulud, Jōji, Blue Box Café by Daniel Boulud, Épicerie Boulud, and La Tête d’Or by Daniel — with locations across the U.S., Canada, Dubai, Singapore, The Bahamas, and Riyadh.

Boulud has received numerous honors, including James Beard Foundation awards for Outstanding Restaurant, Outstanding Chef, and Outstanding Restaurateur. He has also been recognized by the Culinary Institute of America as Chef of the Year and was named Best Restaurateur in the World in 2021 by Les Grandes Tables du Monde. He holds several distinctions from the French government, including Chevalier de la Légion d’Honneur.

His Michelin-starred restaurants include Restaurant Daniel, Le Pavillon, Jōji, and Café Boulud New York. He has authored nine cookbooks, notably DANIEL: My French Cuisine and My Best: Daniel Boulud.

Beyond the kitchen, Boulud co-leads Citymeals on Wheels, co-founded Food1st, and chairs Ment’or, supporting the next generation of chefs.