Romain Paumier

Daniel Boulud’s choice of Executive Chef for his newly re-opened Café Boulud is a young Frenchman who shares his Lyonnais heritage. Before coming to America Roman Paumier earned his stripes in several famed Lyon “bouchons”, renowned for combining local tradition with gastronomic flair. While born in the southern French city of Montpellier, Lyon became his home in early childhood.

Romain’s father and grandfather were pastry chefs who lived above their family’s patisserie, passed from one generation to the next, in the village of Sathonay Camp, just outside Lyon. Romain’s culinary journey started there, working after school in a shop infused with the aroma of freshly baked pain au chocolat. His lycée hotelière training began at age 14. Despite his family background, he was eager to leave behind the precision and patience required of a pâtissier, choosing instead to apply his creativity to savory ingredients and a life in which cooking would become a source of adventure. To this day, when he recalls his mother’s Mediterranean quiche au thon, he imagines going out to sea to catch the fish and then grilling it over open flames on the shore.

For his first apprenticeship family connections provided access to Lyon’s grand Michelin starred restaurants, but instead Romain chose a small local spot, Le Potager des Halles, on the bustling Rue de la Martinière. Rather than being lost in a large brigade, here as the sole apprentice, he learned by working directly alongside the tightly knit team of the Marseillais chef – owner and his Basque sous chef who imbued their cooking with the flavors of the Mediterranean and South Western France. It was in this modest but revered restaurant that Romain first met Daniel Boulud, passing through on an annual pilgrimage to his hometown. The seed was planted with an invitation to join him someday in New York. After five years as apprentice and then line cook, Romain was ready for a larger stage, yet still focused on his hometown.

Next, Romain spent two years as Sous Chef at Lyon’s “neo-bouchon” Les Bonnes Manières. He prepared for the challenge with a series of brief apprenticeships in renowned Lyonnais destinations such as Le Garet, La Meunière and Daniel et Denise to master local specialties such as tablier des sapeurs, saucisson en brioches, andouilles à la moutarde and tête de veau, sauce gribiche, that remain in his repertoire today. By 2015 it was time for a bold leap, and at age 23 Romain joined Daniel Boulud’s team. “I was seeking the total change of scene I found in New York. I loved the open mindedness and sense of unlimited possibility,” explains Romain. “Here in New York, being hard working is acknowledged and appreciated.”
Café Boulud had always been his destination, based on its reputation for being generous and gourmand, yet without pretension. Romain was particularly attracted to Café Boulud’s “voyage” menu, serving up culinary travel, and the opportunity to interact with chefs from around the world. Romain began his New York adventure at Daniel Boulud’s DBGB later becoming Café Boulud’s sous chef in 2017. He then spent almost two years as Executive Sous Chef and later Chef de Cuisine at Restaurant DANIEL.
Opening Café Boulud as Executive chef in December 2023 was a dream come true, leading a team and embracing the challenges that feed his adrenaline. “Every dish tells the story of my experience, training, instincts and roots. When you taste my shellfish gratiné, you’re tasting the pastis marinated seafood my grandmother grilled for us outdoors over smokey flames on summer holidays back home in Montpellier.