Daniel Boulud (born 25 March 1955 in Saint-Pierre-de-Chandieu) is a French gourmet expert and restaurateur with eateries in New York City, Boston, Washington DC, Palm Beach, Miami, Toronto, Montréal, London, and Singapore. He is best known for Daniel, his eponymous, Michelin 2-star eatery in New York City.
While raised on a homestead outside of Lyon and prepared by famous French gourmet experts, Boulud made his notoriety in New York, first as a cook and most as of late a restaurateur. His administration organization, The Dinex Group, right now incorporates fifteen eateries, three areas of a gourmet basic supply (Epicerie Boulud) and Feast and Fêtes Catering. His eateries incorporate Daniel, Café Boulud, db bistro moderne, Bar Boulud, DBGB Kitchen and Bar, and Boulud Sud.
At fifteen, Boulud earned his first expert acknowledgment; he was a finalist in France’s opposition for Best Culinary Apprentice. Boulud worked in France with Roger Vergé, Georges Blanc and Michel Guérard and later in Copenhagen before turning into the private gourmet specialist to the European Commission in Washington, D.C..
Moving to New York City, Boulud opened the Polo Lounge at The Westbury Hotel then Le Régence at the Hotel Plaza Athenée. From 1986 to 1992, he was Executive Chef at Le Cirque. Amid his residency, the eatery ended up a standout amongst the most exceedingly appraised in the nation.