Daniel Boulud

Daniel Boulud
Did you know?

Daniel comes from Lyon, France, which means his approach to food and restaurants is very French -- but with an American spirit. Today, he is one of the most celebrated chefs in the United States. 

Daniel Boulud
Daniel's Featured Recipe
Red Bell Pepper and Frisée Salad

Click here for recipe

Although Daniel Boulud hails from the gastronomic haven of Lyon, France, it is in New York that he has truly mastered the culinary scene. Daniel’s style is remarkable for his use of time-honored French techniques applied to the finest seasonal American ingredients.


Over the last two decades, he has evolved from a chef to a chef-restaurateur, bringing his artistry to his New York City restaurants Daniel, Café Boulud, DB Bistro Moderne and Bar Boulud. In addition, Daniel created Café Boulud in Palm Beach and Daniel Boulud Brasserie at the Wynn Las Vegas Resort.


From 1986 to 1992, Daniel was executive chef at New York’s Le Cirque restaurant, earning, in 1992, the James Beard award for “Best Chef of New York City.” Shortly after opening his first restaurant, Daniel, in 1993, it 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” in 1994 by the James Beard Foundation. Daniel Boulud has also received a coveted four-star rating from the New York Times, top ratings for cuisine, service and decor in the Zagat Survey, and awards from Bon Appétit magazine, Gourmet magazine, and Wine Spectator. Of his countless professional accolades, Daniel is especially proud of having been named “Outstanding Restaurateur” by the James Beard Foundation and Chevalier de la Legion d’Honneur by the French government, both in 2006.


The creativity, energy and personal attention apparent in Daniel’s restaurants are surpassed only by his generosity and sense of community: In 2007 he received the “Culinary Humanitarian” award at the United Nations for his work with the Citymeals-on-Wheels program, which prepares and delivers nutritious meals to homebound elderly New Yorkers.

Latest Recipes

Monkfish with Savoy Cabbage and Juniper Berries

Even though the bulk of this recipe comes from the rather humble ingredients—the cabbage, potatoes, and onions—the monkfish in its creamy...

(1 Votes)

Chicken Stock

(1 Votes)

Duck with Green Picholine Olives

This duck recipe is almost a cross between a braise and a confit, since I leave all the fat under the skin during the cooking, then take ...

(1 Votes)

Pork Butt with Hazelnuts, Golden Raisins, and Jerusalem Artichokes

Cut from the leg, pork butt has a lot of flavor but not a lot of fat. That makes it ideal for braising, since the liquid (in this case ch...

(1 Votes)

Smoky Beef Chili

What makes this chili the best of its kind is using my Homemade Chili Powder, ground from dried chilies. It gives this dish an enormous a...

(1 Votes)

Spicy Oxtails with Pears and Sweet Potatoes

Everyone knows that the best meat is next to the bone, and with an oxtail, all the meat is next to the bone. There’s not another part of ...

(1 Votes)

Endive Braised in Crème Fraiche

Since endive is a bitter vegetable, I like to pair it with cream and cheese to tame the assertive flavor. The ham adds a salty meatiness ...

(1 Votes)
Cookbooks, etc

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