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INTERVIEW: Chef Daniel Boulud: Embraces Haute Cuisine with a 5-Star "Twist" By Maren L. Hickton
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com. Click here to go to the article page.
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When Chef Daniel Boulud relocated Restaurant Daniel in January 1999 to its present Venetian renaissance setting in the former Mayfair Hotel on Park Avenue and 65th Street, France's Michelin Chefs -- Bocuse, Verge, Blanc, and Guerard all flew in to sample what their former prodigy, Chef Daniel Boulud, had to offer and he immediately won their approval. Star-studded Boulud, who began cooking at age 14 while growing up at his family's farm in Lyon, France, graciously trained under these highly-acclaimed French chefs before working for two years as Chef in some of Copenhagen's finest kitchens, and then came to the United States where his first position was Chef to the European Commission in Washington, D.C. Chef Boulud went on to open the Polo Lounge at the Westbury Hotel and, later, Le Regence at the Hotel Plaza Athenee in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York's Le Cirque.