About the Author
Daniel Boulud was raised in Lyons, France, on his family’s farm. After working in the kitchens of some of the most prestigious chefs in Europe, including George Blanc, Michel Guerard, and Roger Verge, he came to the United States in 1980. In the ensuing decade, he dazzled New York with his work at the Polo Restaurant, Le Regence, and the world-renowned Le Cirque, before opening Restaurant Daniel. He has been voted Best Chef of the Year by his professional colleagues in the Chef in America Association and Best Chef in America by the James Beard Foundation. Restaurant Daniel was chosen by Bon Appetit, Gault Millau, and the International Herald Tribune as the best restaurant in the United States and was awarded four stars by The New York Times and five stars by the Mobil Travel Guide. He has appeared on Late Night with David Letterman, Live with Regis & Kathie Lee, TVFN’s Cook Book Kitchen, and PBS’s Cuisine Rapide with Pierre Franey, and is consistently lauded in the press as one of the most exceptional French chefs cooking in America today. Restaurant Daniel opened in the spring of 1993 to immediate success and acclaim and is now a member of France’s prestigious Relais and Chateau Association.