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Daniel Boulud

Daniel Boulud is a French chef, restaurateur, and cookbook author whose New York flagship DANIEL anchors a family of restaurants rooted in seasonal French cooking.

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Daniel’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.

Known for

Overview

Roots: Raised on his family’s farm in Saint-Pierre-de-Chandieu, outside Lyon, France.
Work: Chef, restaurateur, and cookbook author; founder of The Dinex Group.
Breakout: Executive chef at Le Cirque, followed by opening DANIEL in New York in 1993.
Cooking style: French technique, seasonal ingredients, and a contemporary approach.

Mini bio

From the farm.

Daniel grew up on his family’s farm outside Lyon. His official biography traces his training in European restaurant kitchens to age 15. At 17, he was a finalist for Best Culinary Apprentice in France, and by 19 he was working in Copenhagen.

A New York name.

After moving to the United States in 1982, he cooked privately for the European Commission’s ambassador in Washington, D.C. New York roles at the Polo Lounge, Hôtel Plaza Athénée, and Le Cirque followed. Le Cirque helped establish his reputation; in 1993, he opened DANIEL on Manhattan’s Upper East Side.

More ways to share a table.

His restaurants range from the flagship’s refined French cooking to neighborhood dining at Café Boulud. His 2013 cookbook DANIEL: My French Cuisine, written with Sylvie Bigar, shares restaurant recipes alongside dishes he makes at home.

Passing it on.

Mentorship and feeding others run through his work beyond restaurants. He co-founded Ment’or with Thomas Keller and Jérôme Bocuse to support young culinary professionals, and his Sunday Supper at DANIEL raises funds for Citymeals on Wheels.

Creditschronological, newest first

Restaurants

2024La Tête d’OrChef-owner; first steakhouse
1998Café BouludFounder
1993DANIELChef-owner

Books

2013DANIEL: My French CuisineCo-author with Sylvie Bigar; contributions by Bill Buford, photography by Thomas Schauer

Awards

Quotes

I think my journey is not over.Daniel Boulud, James Beard Foundation

In an interview published October 19, 2026, he discussed the next chapter of his career and his hopes to write, mentor, and teach his child to cook.

Trivia

Café Boulud takes its name from the café his ancestors ran on the family farm outside Lyon.
La Tête d’Or is named after a park in Lyon.
His first visit to an American steakhouse was in Dallas with chef Pierre Franey.
He invited his French chef-mentors to the inaugural Sunday Supper at DANIEL in 1999.